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.
