INGREDIENTS
10 oz
Arugula
3/4 cup
Cranberries, dried
3 tbsp
Flat-leaf parsley, fresh
1 1/2 tsp
Dijon mustard
1
Kosher salt and freshly ground pepper
6 tbsp
Canola oil
1 1/2 tbsp
Cider vinegar
1 1/4 cups
Pecan, toasted halves
3 tbsp
Orange juice, fresh
5 oz
Goat cheese
1 1/2 cups
Water