Arugula Salad w/Goat Cheese, Cranberries & Toasted Pecans

I must admit, it's taken me a little while to warm to arugula. Something about an enzyme or tastebuds...but all that was needed was the right pairing. The zesty taste of arugula with the sweet and savory of cranberries and goat cheese is divine! Enjoy.

What you need:

• 3/4 cup dried cranberries

• 1 1/2 cups boiling water

• 3 Tbs. fresh orange juice

• 1 1/2 Tbs. cider vinegar

• 1 1/2 tsp. Dijon mustard

• 6 Tbs. canola oil

• 3 Tbs. chopped fresh flat-leaf parsley

• Kosher salt and freshly ground pepper, to taste

• 10 oz. arugula

• 1 1/4 cups pecan halves, toasted

• 5 oz. goat cheese, crumbled

Directions:

• Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain.

• In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper.

• Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. (Courtesy Williams-Sonoma Kitchen)

#Arugula #Parsley #GoatCheese