Recipes
Ingredients
1/4 cup extra virgin olive oil
1 cup raw whole pecans
2 tablespoons minced lemongrass
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/4 cup naturally brewed rice vinegar
1/4 pound arugula, washed and spun
Kosher salt and freshly ground black pepper to taste
Directions
In a large sauté pan over med-high heat, add extra virgin olive oil and pecans to toast. Saute for about 1 minute and add lemongrass, shallots and Dijon mustard. Toss a few times and deglaze with naturally brewed rice vinegar. Whisk in olive oil and season with kosher salt and freshly ground black pepper. (This will be a broken vinaigrette.) Pour hot vinaigrette over arugula in a heat-proof salad bowl. Toss gently and serve divided among salad plates.
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