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Spring arugula salad

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Compliments of Evans St. Station

Arugula with Four Corner's Goat Cheese, Candied Almonds, Sliced Apple, Crisp Pancetta and Dijon-Shallot Vinaigrette

4 cups              Arugula
4 Tbsp              Goat Cheese
1 ea                 Red Pepper (small diced)
3 Tbsp              Croutons (small diced)
1 ea                 Apple (sliced for garnish)
4 oz                  Pancetta (rendered crisp)
Dressing:
1/2 cup            Extra Virgin Olive Oil
3 oz                  Lemon Juice (fresh squeezed)
½ Tbsp             Dijon Mustard
2 cloves           Garlic (minced)
1 Tbsp              Shallots (minced)
1 tsp                Sugar
1 Tbsp              Basil (chopped)

Whisk dressing ingredients together and refrigerate overnight.

Candied Almonds:
1 cup               Whole Almonds (toasted)
¼ cup               Water
½ cup               Sugar
1 pinch                        Cayenne Pepper
  1.  Over medium heat, whisk the water and sugar together and stir until caramel color develops.
  2. Add the almonds and cayenne pepper.
  3. Stir until evenly coated.
  4. Remove onto parchment paper or silpat.
  5. As the almonds cool, separate into individual pieces.