There is nothing like peppery Arugula from the North Fork. You can usually get it at any number of farmstands and always at Sang Lee Farms. This together with sweet, ripe strawberries and spicy-candied Pecans dotted with goat cheese from Catapano Farms will be a great addition to a casual summer buffet or sit down dinner.
Active time: 15 min Start to finish: 25 min
Makes 4 servings
1/2 cup spicy-candied Pecans (3 oz)
1 1/2 tablespoons of fresh squeezed lemon juice
1/2 tablespoon of dijon mustard
1/2 finely minced shallots
1 tablespoon Sherry vinegar
1 teaspoon sugar
4 tablespoons olive oil (one for pecans)
3/4 lb arugula (9 cups), tough stems discarded
1/2 lb strawberries (1 1/2 cups), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 oz), crumbled
Preheat oven to 350°F.
Toss Pecans in bowl with brown sugar, salt, one tablespoon of olive oil and tablespoon of Siracha. Place in buttered pan and brown in middle of oven until golden, 10 to 15 minutes. Allow to cool before chopping coarsely.
Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oil in a slow stream, whisking until combined well.
Toss together Arugula, strawberries, Pecans, and dressing. Divide salad among plates and dot with goat cheese.
