Arugula Recipe

Preheat and toss

Preheat the oven to 350°F (175°C). In a medium bowl, combine the pecan halves with the melted butter (or oil), brown sugar, smoked paprika, ground cumin, ground cinnamon, cayenne (if using), and 1/4 tsp fine sea salt. Toss until the pecans are evenly coated.

Spread the coated pecans in a single layer on a small baking sheet lined with parchment or a silicone mat.

Bake for 8–10 minutes, stirring halfway through, until fragrant and lightly toasted. Watch closely so they do not burn. Remove from oven and let cool on the sheet; they will crisp as they cool. Once cool, roughly chop or leave whole depending on texture preference.

In a small bowl or jar, whisk together the aged balsamic vinegar, fresh extra-virgin olive oil, honey, Dijon mustard, remaining 3/4 tsp sea salt (adjust so total salt approximates 1 tsp across recipe), and freshly ground black pepper until emulsified. Taste and adjust acidity or sweetness: add a few more drops of balsamic or 1/4 tsp more honey if desired.

Place the baby arugula in a large salad bowl and gently toss to loosen the leaves.

Add the thinly sliced Warren pear evenly over the arugula.

Crumble the goat cheese with your fingers into small, bite-sized pieces and scatter over the salad.

Sprinkle the cooled spiced pecans over the greens and pear.

Drizzle about two-thirds of the dressing over the salad and gently toss with tongs until leaves are lightly coated. Add more dressing to taste if needed—be careful not to overdress.

Finish with a light drizzle (about 1/2–1 tsp) of extra aged balsamic across the top for a glossy finish and a final crack of black pepper. Taste and adjust seasoning with a pinch of salt if desired.

Serve immediately on chilled plates to keep the arugula crisp.