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Organic Arugula Salad


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.




  • 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.

Secret Ingredient

Agave Syrup

Agave Syrup, one of Cheri’s newest additions to the product line, is a natural sweetener made from the heart of an agave plant... Click for product details.


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