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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 for 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, 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.