Organic Arugula Salad

Secret Ingredient
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Private: Prickly Pear Cactus Agave Nectar

Prickly Pear Agave Nectar is our newest addition to the syrup line. Using Organic Agave  syrup and our Organic Prickly Pear Juice we have created a product in the tradition of our Prickly Pear Syrup that will satisfy your craving for Prickly Pear and gives you all the added benefits of Agave.

Recipe

This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.

Plate Specification:

  • 5 oz Arugula
  • 5 Orange segments
  • 2 oz crumbled local goat cheese
  • 1.5 oz Candied pecans
  • Plate according to Chef demo.

Pecans

  • 1 lb pecans
  • 2 oz water
  • 5 oz brown sugar
  • 1 pinch cayenne powder

Mix water and sugar to resemble wet sand. Add pecans and cayenne and mix thoroughly. Lay on a roasting rack on a sheet pan and roast in a 350 degree oven about 7 minutes.

Agave Vinaigrette

  • 8 oz Cheri’s Agave nectar
  • 10 oz Canola oil
  • 8 oz Apple cider vinegar
  • 2 each Minced shallot
  • 1 tsp Minced garlic
  • 5 sprigs fresh thyme
  • 5 Whole black peppercorns

Heat vinegar and agave nectar in small sauce pot with shallots, garlic, thyme, pepper corns then let cool. Remove peppercorns and thyme and discard. Blend the remaining ingredients in a high-speed blender while slowly adding canola oil. Adjust seasoning as needed.

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