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 for about 7 minutes.
Heat vinegar and agave nectar in small sauce pot with shallots, garlic, thyme, peppercorns 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.