Ensalada de rúcula con granada, queso de cabra y nueces caramelizadas

Ingredientes

• 1 cup of pecans
• 1 tablespoon of sugar
• 6 oz. of fresh arugula
• 1/3 cup of pomegranate seeds
• 1/2 cups of crumbled goat cheese
• 1 bosc pear, diced
• 1 tablespoon of stone ground mustard
• 3 tablespoons of white balsamic vinegar
• 4 tablespoons of olive oil
• 2 teaspoons of honey
• 1/2 teaspoon of dry oregano
• salt & pepper

Preparación

1. 1

   Heat a large non-stick skillet to medium high heat, add pecans and sugar. Stir on occasion.

2. 2

   Cook for 5-7 minutes, until sugar is melted and crusted on pecans.

3. 3

   Remove from heat and place candied pecans on plate to cool.

4. 4

   In a small bowl, combine ground stone mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine.

5. 5

   Add fresh arugula, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.

6. 6

   Serve with White Balsamic Dressing.