Ingredients:

• Salad Ingredients:
• 8 Cups Arugula
• 2 Cups Spicy Pecan
• 1/2 Cucumber - thinly sliced or cubed
• 1 Cup Blueberries
• 1/2 Cup Red Cabbage - thinly sliced or roughly chopped
• 1/4 Red Onion - thinly sliced or minced
• Feta - crumbled - to taste
• Salad Dressing Ingredients
• 1/2 Cup of Blueberry Balsamic Vinegar
• 1/3 Cup of Meyer Lemon Extra Virgin Olive Oil
• Salt and Pepper to taste
• Spicy Pecan Ingredients:
• 2 Cups Raw Pecans
• 2 Tablespoons Meyer Lemon Extra Virgin Olive Oil
• 3 Tablespoons Maple Syrup
• 1/2 Teaspoon Hot Paprika or Cayenne Pepper
• 1 Teaspoon Sea Salt

Instructions:

Salad Dressing:

For salad dressing combine Blueberry Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil together in a bowl and mix until fully combined. Add salt and pepper to taste.

Spicy Pecans:

Add everything to a cast iron or a saute pan and turn the on stove onto medium heat.

As soon as it starts to bubble or get hot, stir continuously.
In about 3 – 6 minutes they will start to get sticky.

When all moisture is gone, turn off the heat.

Spread onto parchment paper or a baking sheet. Don’t worry about them sticking together, when cooled you can separate them.

Bake for 8 minutes and then transfer to a cooling rack.

Wait until they are completely cooled. They will harden and become crystallized.

For Salad:

Either mix everything together or layer them on a large platter starting with the arugula.

Dress individual salads to your liking.