Arugula Salad With Bacon And Pecans Recipes

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

Steps:

• Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
• Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.

Steps:

• Preheat oven to 375°F. Toss the pecans with a little canola oil and sea salt, and roast until fragrant, about 7 to 10 minutes. Meanwhile, peel and seed the squash and cut into 1/2-inch cubes. Toss with a little canola oil on two baking sheets (do not crowd) and sprinkle with more of the sea salt. When the pecans are done, remove from the oven, raise the temperature to 425°F and roast the squash until it's soft and the edges are deep brown. While the squash roasts, cut the bacon into 1-inch pieces and fry it up in a large skillet. You may need to do this in two batches, pouring off the fat (be sure to save it!) in-between. Drain the bacon on paper towels or on a brown paper bag. Keep the pan hot and make sure there are about 6 tablespoons of bacon fat in the pan. Add the shallots and saute over medium heat until they soften. Turn off the heat and add the vinegar. Swirl to combine. Add a few turns of the pepper mill's worth of fresh black pepper. The salad can be served now, with the ingredients still warm, or at room temperature. To assemble: In a large bowl, toss the dressing with the squash and bacon. Add several large handfuls of the arugula. Strip about three or four sprigs of thyme leaves into the bowl and add the pecans (which should be broken into pieces if they're not already.) Toss gently. Dot with the goat cheese (you may not need all of it) and serve.