Arugula Salad with Manchego, Baby Pears and Caramelized Pecans
Course
Salad
AuthorTina Moss
Ingredients
Ingredients
For Dressing: Combine 1/4 c Seven Barrels Prickly Pear Balsamic Vinegar with 3 Tbsp red wine vinegar and 1/4 c Seven Barrels Tuscan Herb Olive Oil. Set aside.
Combine 4 handfuls of arugula2 thinly sliced baby pears, 4 oz thinly sliced Manchego or Parmesan cheese, 1/2 c dried cranberries, 3 finely chopped shallots and 3/4 c caramelized pecans *.
* Caramelized Pecans:
Combine in a small bowl: 1/2 c sugar + 1 tsp cinnamon + 1 tsp salt. Set aside
Inanother bowlwhisk 1 egg white with 1 Tbsp water until frothy.
Combine sugar & egg white mixtures with the pecans.
Spread nuts on baking sheet and bake for 45 minutes at 300 degrees.
Cool before serving.
Instructions
Directions
Toss salad, dress, and top with 2 oz of extra cheese slices & 1/4 c additional pecans.