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    Arugula with Figs and Spiced Pecans https://www.metro.ca/userfiles/image/recipes/salade-roquette-figues-pacanes-epicees-10407.jpg PT10M PT10M PT20M
    In a small pan over medium heat, toast pecans with sugar, garam masala and cayenne until sugar liquefies and spices stick to pecans, about 8-10 minutes.Watch pan carefully to ensure pecans do not burn. Set aside to cool on a plate.Add arugula to a large salad bowl.Top with figs and goat cheese.Dressing:In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper.Assemble:Add enough dressing to lightly coat arugula, figs and goat cheese. Toss well.Add pecans and serve immediately.Note:If there is left-over dressing, store in a jar with a tight-fitting lid and refrigerate.
    6
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    1/2 cup (125 mL) pecans 1 Tbsp. (15 mL) granulated sugar 1/4 tsp. (1 ml) garam masala (spice) pinch cayenne pepper 8 cups (2 L) arugula 1 1/2 cup (375 mL) fig, sliced into quarters 1/2 cup (125 mL) goat cheese, crumbled
    Arugula with Figs and Spiced Pecans

    Arugula with Figs and Spiced Pecans

    Rate this recipe
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    6
    servings
    0:10
    Preparation
    0:10
    COOKING
    0:20
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1/2 cup
      (125 mL)
      pecans
    • 1 Tbsp.
      (15 mL)
      granulated sugar
    • 1/4 tsp.
      (1 ml)
      garam masala (spice)
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    •
      pinch cayenne pepper
    • 8 cups
      (2 L)
      arugula
    • 1 1/2 cup
      (375 mL)
      fig, sliced into quarters
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      PRODUCT OF MEXICO

    • 1/2 cup
      (125 mL)
      goat cheese, crumbled

    • dressing:

    • 1/2 cup
      (125 mL)
      extra virgin olive oil
    • 1/4 cup
      (60 mL)
      balsamic vinegar
    • 1 Tbsp.
      (15 mL)
      Dijon mustard

    • pinch salt & pepper
    Imprimer ma sélection

    Preparation

    In a small pan over medium heat, toast pecans with sugar, garam masala and cayenne until sugar liquefies and spices stick to pecans, about 8-10 minutes.

    Watch pan carefully to ensure pecans do not burn. Set aside to cool on a plate.

    Add arugula to a large salad bowl.

    Top with figs and goat cheese.

    Dressing:

    In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper.

    Assemble:

    Add enough dressing to lightly coat arugula, figs and goat cheese. Toss well.

    Add pecans and serve immediately.

    Note:

    If there is left-over dressing, store in a jar with a tight-fitting lid and refrigerate.

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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