Arugula Salad with Manchego, Savory Praline and Whole Grain Mustard Dressing

The first time I grew arugula in my garden, I called a farmer friend to make sure I was not eating a poison weed.  The spiciness shocked my senses.  The zesty blast I can not longer live without.  Amazing in salad and completes sandwiches.  Put it on you list of things to grow because the stuff that comes out of a bag is just a sorry excuse.

Our favorite ingredient was the pralines.  They were quick easy and tasted fantastic.  In need of a hostess gift?  Impress in 10 minutes or less.

Arugula Salad with Manchego, Savory Praline and 

Whole Grain Mustard Dressing

from Sara Moulton Cooks at Home

adapted

part one
pralines

1/3 cup chopped raw pecans (I had halves and just snapped then in fourths)
1/8t kosher salt
1/8t cayenne pepper
3T sugar

~ oil a baking sheet
~ heat cast iron skillet medium
~ light toast the pecans in the skillet
~ remove and toss with salt and cayenne
~ add sugar to skillet
~ stir sugar and it will begin to melt
~ continue stirring until sugar becomes a golden brown
~ add pecans and mix to coat
~ pour nut mix onto oiled baking sheet and cool

part two
dressing

1/2t grainy dijon mustard
2T red wine vinegar
salt and pepper to taste
4-5T extra virgin olive oil

~ in a small bowl whisk mustard, vinegar, salt and pepper
~ slowly whisk in the olive oil

part three
salad

8 cups loosely packed organic arugula
1/2 cup grated manchego cheese
1/3 cup dried organic cranberries

~ place arugula in bowl
~ add machego cheese, cranberries, pralines
~ pour on dressing