Arugula Salad

with Fennel, Apple, and Spiced Nuts

IMG_4702 2.jpg

Serves 2-4

  • 4 cups arugula

  • 1 apple, core removed and thinly sliced

  • 1 small fennel bulb, stalks and outer layer removed and thinly sliced

  • 1/4 cup crumbled feta cheese

  • Spiced nuts (recipe follows)

  • Orange and Red Wine Vinegar Dressing (recipe follows)

In a mixing bowl combine the arugula, apple, fennel, feta, and nuts. Pour over enough dressing to coat and toss to thoroughly combine. Serve immediately.

Spiced Nuts:

  • 2 tablespoons brown sugar

  • 1 teaspoons kosher salt

  • 1/2 teaspoon orange zest

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon dried ginger

  • 1/2 teaspoon paprika

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon cayenne pepper

  • 2 tablespoons unsalted butter

  • 1 cup pecans

  • 1 cup walnuts

  • 3 tablespoons freshly squeezed orange juice

Mix together the brown sugar, kosher salt, orange zest, cinnamon, ginger, paprika, nutmeg, cayenne pepper in a medium bowl and set aside.

Melt the butter in a sauté pan over medium heat. Add the pecans and walnuts to the pan and toss to coat with butter. Sauté for 4 minutes stirring periodically. Add the orange juice and cook for an additional 4 minutes. Remove from heat and pour the nuts into the bowl with the seasoning mix. Toss to combine then spread on a baking sheet in one even layer to cool.

Orange and Red Wine Vinegar Dressing:

  • 1/2 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

  • 1/4 cup freshly squeezed orange juice

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon freshly grated orange zest

  • 1/2 teaspoon freshly cracked black pepper

  • 1/4 teaspoon red pepper flakes

Place all ingredients in a mixing bowl and whisk to emulsify until fully combined. Alternatively, you can put all ingredients in a mason jar and shake to emulsify.