Pomegranate Goat Cheese Candied Pecan Arugula Salad

This arugula salad recipe is an easy work lunch or dinner idea that's packed with amazing flavor. Topped with goat cheese, candied pecans and pomegranate seeds, then drizzled with a homemade balsamic vinaigrette.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat a large non-stick skillet to medium high heat, add pecans and sugar. Stir on occasion.
2. 2Cook for 5-7 minutes, until sugar is melted and crusted on pecans.
3. 3Remove from heat and place candied pecans on plate to cool.
4. 4In a small bowl, combine ground stone mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine.
5. 5Add fresh arugula, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.
6. 6Serve with White Balsamic Dressing.