Serves 4 as an appetizer

1/4 cup extra virgin olive oil
1 cup raw whole pecans
2 tablespoons minced lemongrass
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/4 cup naturally brewed rice vinegar
1/4 pound arugula, washed and spun
Kosher salt and freshly ground black pepper to taste

In a large sauté pan over med-high heat, add extra virgin olive oil and pecans to toast. Saute for about 1 minute and add lemongrass, shallots and Dijon mustard. Toss a few times and deglaze with naturally brewed rice vinegar. Whisk in olive oil and season with kosher salt and freshly ground black pepper. (This will be a broken vinaigrette.) Pour hot vinaigrette over arugula in a heat-proof salad bowl. Toss gently and serve divided among salad plates.

Wine Notes:

2005 Puiatti Pinot Grigio
100% Pinot Grigio, from Friuli, Italy
A simultaneously floral and mineral aroma with a well-balanced, crisp palate with strong citrus notes. Pairs well with seafood, risotto and soups. Try it with the Chicken and Couscous or the Capellini.


Raffault Chinon Rose
100% Cabernet Franc. Chinon is located in the central Loire valley, near Tours, and is the northernmost French red wine appellation. This wine has a bright strawberry fruit flavor with a long finish. This is great on its own or paired with fish or poultry dishes. A nice match with either the Capellini or the Arugula Salad.


>>This recipe appears in Episode #511.

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