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Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette

Williams Sonoma
  • 20 minutes
  • Serves 10

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