Arugula Salad with Aged Gouda, Savory Praline, and Whole-Grain Mustard Dressing

Total Time:
30 min
15 min
15 min

6 servings

  • For the praline:
  • 1/3 cup pecans, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper or more, to taste
  • 3 tablespoons sugar
  • For the dressing:
  • 1/2 teaspoon grainy Dijon mustard
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • For the salad:
  • 8 cups loosely packed arugula
  • 3/4 cup coarsely grated aged Gouda, Manchego, Asiago, or Parmigiano-Reggiano
  • 1/3 cup dried cherries
  • To make the praline, lightly oil a large baking sheet. Toss the pecans with the salt and cayenne in a small bowl. Place the sugar in a heavy skillet or saucepan and cook over medium heat, stirring gently, until the sugar starts to melt. Stop stirring and continue cooking, swirling the skillet or pan often, until the sugar cooks to a dark golden caramel. Add the pecan mixture and carefully stir to coat the nuts with caramel. Pour onto the baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces, then finely chop on a cutting board.

  • To prepare the dressing, whisk the mustard, vinegar, salt, and pepper in a small bowl. Slowly whisk in the olive oil to form a smooth dressing.

  • Arrange the arugula in the center of a large serving bowl. Sprinkle on the cheese, cherries, and praline. Toss with just enough of the dressing to thoroughly coat the leaves.

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