Salad with Turmeric Orange Vinaigrette

Turmeric Orange Vinaigrette:
1 Tsp. ground tumeric
1/2 Tsp. chopped garlic
6 Tablespoons extra-virgin olive oil
Salt and pepper to taste
1/2 large orange, peeled and segmented
1 Tsp. dijon mustard
1-1/2 Tsp. balsamic vinegar
1 Tbsp. honey
Salad:
900 gram fresh baby arugula
100 gram Driscoll's Blueberries
100 gram Driscoll's Raspberries
115 gram soft goat cheese
125 gram Candied Pecans (see recipe above)
Basalmic-Orange Vinaigrette (see recipe above)
Candied Pecans:
450 gram whole pecans
200 gram confectioners' sugar
1 Tsp. salt
1 Tsp. cinnamon
1/4 Tsp. cayenne pepper
1 Tbsp. honey
1-1/2 Tsp. balsamic vinegar
1 Tsp. dijon mustard
2 egg whites

30 min | 4 | community | other courses | berry arugula salad with turmeric orange vinaigrette

Created by Chef Chuck White

Directions

Candied Pecans
Preheat oven to 150 C.
In mixing bowl, whisk together the egg whites, sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in egg white mixture and coat generously. Arrange a baking sheet pan with parchment paper or aluminum foil. Spray or grease the pan with oil, then spread the pecans on the pan evenly. Sprinkle with the salt, then bake for 20-25 minutes, or until golden brown, tossing every 5 minutes. Cool for 1 hour and store in plastic or glass container until ready to use.
(Note: These are great during the holidays and always a great snack)

Turmeric Orange Vinaigrette
Place all ingredients except oil into a blender. Blend on medium for 10-15 seconds until all ingredients are combined. With blender running, slowly drizzle in the Olive Oil. Then, finish with Salt and Pepper. Store in glass or plastic container in refrigerator until ready to use.

Salad
Arrange the arugula among 4 salad plates. Place blueberries and raspberries on top of arugula. Then, crumble goat cheese and pecans over the salad, drizzle with vinaigrette and serve immediately.