Tonight we had a salad of arugula with thin slices of the fresh-out-of-the-ground carrots and skinny French breakfast radishes, so I made this sweet dressing to complement arugula’s bitter bite. It was perfect.
1 clove garlic, minced
½ teaspoon Real Salt
1 tablespoon white wine vinegar
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
Freshly ground black pepper
3 tablespoons chopped pecans
1 tablespoon sugar
3 handfuls arugula leaves
2 or 3 French breakfast radishes
2 carrots
In a small bowl, whisk the garlic salt and vinegar until the salt mostly dissolves. Whisk in the maple syrup and the olive oil. Season to taste with freshly ground pepper.
Ina small skillet over medium high heat, stir the pecans and the sugar with a wooden spoon until the sugar melts. Remove from the heat and transfer to a bowl to cool.
Tear arugula leaves and slice breakfast radishes and carrots. Toss together. Sprinkle with the candied pecans and drizzle with the maple vinaigrette.
Makes enough dressing for 3 salads.
Hello Letty,
How I made it here is difficult to imagine. I am having a dinner party and was looking for a segway to the pork tenderloin main course, and here I am. I like your recipe. i used a high quality olive oil and maple syrup with your recipe and it was “perfect”. It was really pleasant to think of you again. I have spoken of you to my students. I am a Kindergarten to Fifth grade Computer Teacher now, but my culinary roots are always with me. Take care and be well. Roger
Hi Roger,
Thanks for writing, very nice to hear from you and I am glad you found my blog–however you got there. The dessert life at Deer Valley is the income and the vegetarian life at home is the balance.
All the best to you and yours…
Letty