Toasted Honey Pecans/Arugula Salad

Toasted Honey Pecans (recipe with yield 1 cup of pecans).

Heat oven to 350 degrees.  (Parchment Paper – place pecans evenly on a baking sheet with parchment paper.  Bake 15 minutes or until pecans are golden brown (usually can smell them when they are done, making sure edges don’t burn).  Set aside.  (Reserve the parchment paper for later use with the baking sheet)

In saucepan, combine honey and pecans, then cook over medium high heat.  Stir until mixture starts to foam (approximately 2-4 minutes).

Transfer mixture to parchment paper and separate pecans with fork, cooling completely.

Store pecans in air tight container.  Use for salads or give as a gift.


Give a gift of pecans or make a salad for someone special (photo to come):

Take a mason jar, place pecans in jar, place round cut cloth (like a doily), close jar (photo to come)


Arugula Salad with toasted pecans:

Bed of Arugula (1 bag), 1/2 cup dried cranberries, small Asian pear (diced), 1/2 cup toasted pecans (roast beef:  optional (see below)).

Dressing:  1/3 cup of balsamic vinegar, 1 teaspoon mustard, 1/4 cup olive oil, 2 tablespoons honey, salt and pepper, pinch of italian herb mixture (basil and oregano). Whisk until smooth.

Roast Beef:  I usually purchase 4 slices of Italian Roast Beef at my local Wholefoods Market.  On a saute pan, melt a 1/2 teaspoon butter, place roast beef slices on pan, let cook for 30 seconds, turn over, cook 30 seconds more, take off heat, let cool on parchment paper, roll and slice (called chiffonade), place on top of salad (photo to come).