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Autumn Arugula House Salad with Fig Vinaigrette
Ingredients
  • subheading: SPICED PECANS:
  • ½ cup whole pecans
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon chipotle chili powder
  • kosher salt and pepper
  • subheading: FIG VINAIGRETTE:
  • ¼ cup apple cider vinegar
  • 2 to 3 tablespoons fig preserves
  • 2 garlic cloves finely minced or pressed
  • 1 pinch crushed red pepper flakes
  • kosher salt and pepper
  • ½ cup extra virgin olive oil
  • subheading: SALAD:
  • 6 to 8 cups baby arugula and/or spring greens
  • kosher salt and pepper
  • 1 honeycrisp apple thinly sliced
  • ⅓ cup dried tart cherries or cranberries
  • 2 to 3 ounces goat cheese crumbled
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