1 teaspoon curry powder 1/4 teaspoon sugar 1/4 teaspoon kosher salt 1 tablespoon vegetable oil 1/2 cup pecan halves 2 tablespoons Sherry vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 1 package (5 ounces) Arugula 1 orange, peeled and broken into sections 2 ounces aged Gouda cheese, thinly shaved
Pan fry the pecans: In a small bowl, combine the curry powder and sugar.
Heat vegetable oil in a medium skillet over mediumhigh heat. When the oil is hot, add the pecans.
Gently fry them in the oil until they turn golden brown, two to three minutes.
Drain the oil and add the nuts to the curry mixture. Toss to blend; and set aside.
Make the dressing: In a large bowl, whisk together the sherry vinegar, honey and Dijon mustard.
Whisk in the olive oil, canola oil and salt to taste. Set aside.
Assemble the salad: Toss the arugula in the dressing. Stir in the pecans, orange segments and Gouda cheese. Serve immediately.