Cauliflower and Arugula Salad

Easy, Moderate, Complex


  • 1/4 cup of pine nuts (60 ml)                           
  • 6 slices of bacon, cut in small pieces
  • 1 cauliflower, cut in small pieces, blanched
  • 1/4 cup of butter (60 ml)
  • 1 teaspoon honey (5 ml)
  • 4 cups arugula (1 l)
  • 2 tablespoons good quality red wine vinegar (30 ml)
  • 1 shallot, thinly sliced
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper


  1. In a skillet on medium-high heat, sauté the bacon for 5 minutes, stirring often until brown and crispy.  Drain on paper towel and set aside.
  2. Remove excess fat from the pan. Add cauliflower and butter and cook stirring often to coat them with the butter for 5 minutes or until golden brown. Add honey and 1 tablespoon of the red wine vinegar. Season with salt and pepper. Let cauliflower brown, about 5 more minutes.  Remove from heat and keep aside.
  3. Meanwhile, in a bowl mix the Arugula with shallots, the remaining red wine vinegar and olive oil.  Season with salt and pepper.
  4. When ready to serve, mix the Arugula salad with the cauliflower. Garnish with pine nuts.