Cauliflower and Arugula Salad
Easy, Moderate, Complex
Ingredients
- 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
Method
- 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.
- 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.
- Meanwhile, in a bowl mix the Arugula with shallots, the remaining red wine vinegar and olive oil. Season with salt and pepper.
- When ready to serve, mix the Arugula salad with the cauliflower. Garnish with pine nuts.