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Fennel, Arugula and Grapes with Candied Pecans

Fennel, Arugula and Grapes with Candied Pecans

  By RFChef  

July 12, 2013

Fennel, Arugula and Grapes with Candied Pecans

Directions

To make the pecans:

1Preheat the oven to 400 F.

2In a medium-size bowl, toss together the pecans, sugar, maple syrup, salt, cumin and cayenne.

3Spread in a single layer on a parchment or foil-lined small baking sheet and bake until browned and crisp, stirring once or twice, about 10 minutes.

4Let cool.-

To make the salad:

1In a large salad bowl, whisk together the oil, vinegar and salt and pepper to taste.

2Add the grapes, fennel and arugula and toss.

3Sprinkle with the pecans and serve.

Source: BPT

Ingredients

Candied Pecans

3/4 cup pecan halves

1 tablespoon sugar

1 tablespoon maple syrup

1/2 teaspoon salt

1/2 teaspoon ground cumin

Large pinch cayenne

Fennel Grape Salad

1/4 cup extra-virgin olive oil

2 1/2 tablespoons champagne or white wine vinegar

Salt and freshly ground black pepper

5 cups red and green seedless California grapes, halved (about 1 1/2 pounds)

1 large fennel bulb, halved, cored and thinly sliced

2 cups baby arugula

00:00

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