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Vinaigrette's Cherry Tart Arugula Salad

There are loads of 'lucky charms' hidden in this Cherry Tart Arugula Salad -- like dried cherries, Swiss chard and spicy Texas pecans! It's made by our friends at Vinaigrette in Austin, who we featured in our second season of Goodtaste with Tanji.
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Course Salads

Ingredients
  

Cherry Tart Salad

  • 4 cups Arugula
  • 4 cups Swiss chard chopped
  • 2-4 ounces Feta cheese crumbled
  • Handful Dried cherries
  • Chilied pecans Recipe Follows
  • Champagne vinaigrette Recipe Follows

Champagne Vinaigrette

  • 1/4 cup Champagne vinegar
  • 2 garlic cloves chopped
  • 3/4 tablespoon creamy dijon mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2/3 cup Extra Virgin Olive Oil

Chilied Pecans

  • 1 1/4 lbs. pecans
  • 1/4 cup red chili powder
  • 1/4 cup vegetable or canola oil
  • 2 tablespoons honey
  • Salt to taste
  • Pepper to taste

Instructions
 

For the Cherry Tart Salad

  • Toss arugula and swiss chard in a large mixing bowl. Add crumbled feta, dried cherries and chilied pecans. Dress the salad to your liking with champagne vinaigrette. Toss and serve. Top with a little more feta for garnish, if desired.

For the Champagne Vinaigrette

  • Mix first five ingredients. Stream in olive oil and whisk to emulsify. Adjust seasoning if necessary.

For the Chilied Pecans

  • Mix all ingredients in large mixing bowl. Transfer coated pecans to a baking tray and roast in the oven at 350 degrees. Check every 10 minutes to avoid burning.

Notes

This recipe is provided courtesy of Vinaigrette in Austin.
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