Arugula Salad with Grapes & Candied Pecans with Maple Vinaigrette

I recently found a bunch of arugula growing in my garden that sprouted up from last year, I decided to make a salad to use it up. Well, I have found a new love, arugula salad! Arugula is slightly peppery. So, adding sweet grapes, red grapes for color, and a sweet and tangy salad dressing, really balances out the flavors. Then, when you throw in the three different textures, arugula, grapes, and candied pecans, you have yourself a sensation!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A perfectly balanced arugula salad both in flavor and texture.

Ingredients:

Salad for Two:

1/4 cup Candied Walnuts Recipe (or pecans)
2 cups fresh arugula, loosely packed
2/3 cup or more red seedless grapes

For the Maple Vinaigrette Dressing:

2 tablespoons extra-virgin olive oil
1 tablespoon white (or dark) balsamic vinegar
2 teaspoons pure maple syrup, or to taste
1/4 teaspoon prepared gluten free mustard (French's or Grey Poupon) (optional)
3 dashes garlic powder teaspoon garlic powder
Salt & pepper to taste
Crumbled goat, feta, or cream cheese (optional)

Instructions:

Make the candied walnut recipe at the above link. Don't make the salad recipe on that page. Just use the candied walnut recipe and substitute pecans for the walnuts, unless you prefer walnuts. Set aside.
Add the arugula to a bowl. Add the sliced grapes and candied nuts.
Just prior to serving, add a teaspoon at a time of dressing and toss lightly. (You just want to lightly coat the ingredients with the dressing.) This step may be done in a large bowl or separate bowls.
Garnish with the cheese of your choosing, if desired. Serve immediately.

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