ARUGULA SALAD WITH SPICY PECAN PRALINE

Serves: 6

For the praline:

1/2 cup (125 mL) pecans, coarsely chopped

1/2 tsp (2.5 mL) kosher salt

1/4 tsp (1 mL) cayenne, or more to taste

1/4 cup (60 mL) sugar

For the dressing:

1/2 tsp (2.5 mL) Dijon mustard

1 tbsp (15 mL) sherry wine vinegar

Kosher salt

3 tbsp (45 mL) extra-virgin olive oil

Freshly ground black pepper

For the salad:

8 cups (2 L) loosely packed arugula

3/4 cup (180 mL) coarsely grated aged Gouda

1/2 cup (125 mL) dried cranberries

1. Make the praline: Lightly oil a baking sheet. In a small bowl toss the pecans with the salt and cayenne.

2. Place the sugar in a heavy skillet or saucepan and cook over medium heat until the sugar starts to melt. Continue cooking, stirring occasionally, until the sugar turns a golden caramel.

3. Add the pecan mixture and, using a heatproof spatula or spoon, stir to combine well.

4. Carefully pour the pecan praline onto the sheet pan (the mixture will be very hot) and spread evenly with an oiled offset spatula. Let cool completely. Crack the praline into pieces and medium-chop it.

5. Make the dressing: In a bowl whisk together the mustard, vinegar and salt to taste, until the salt is dissolved.

6. Add the oil in a stream, whisking, until all the oil is incorporated. Taste and add additional salt, if necessary, and black pepper to taste.

7. Make the salad: In a large bowl combine the arugula, Gouda, cranberries and praline. Add the dressing and toss well.

SARA MOULTON/THE ASSOCIATED PRESS Start with tasty arugula, then add spicy pecan praline, dried cranberries and aged Gouda. Each of the ingredients brings its own unique taste and texture to the salad.