Saturday, January 22, 2011

Arugula and Romaine Salad with Apples, Oven Roasted Potatoes and Sugar & Spice Pecans

About a month ago, we went to The Flying Biscuit for dinner.  To my surprise, my side salad came with roasted potatoes in the salad.  Why hadn't I ever thought of that?  Genius.  So, I recreated the experience with this salad. 

Even parts Romaine and Arugula, rinsed and chopped
1 McIntosh Apple, sliced thin

4 Idaho potatoes, diced.  Cover in olive oil, salt and pepper and Herbs de Provence.  Bake at 400 till brown.

Sugar & Spice Pecans:
1 bag whole pecans.  Toast in a medium hot pan with salt, pepper, 1/2 tsp ancho chili powder, pinch of cayenne pepper.  Once toasted, add 4 tablespoons of sugar and a little water.  Cook till water absorbs, stir constantly.  Cool on a baking sheet.

Assemble salad and dress with Balsamic Vinaigrette.  Yum! 

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