Baby Arugula, Goat Cheese and Maple Pecan Salad

Tonight I am going to a "pot luck" dinner to support a wonderful charity called The Women of Afghanistan.
100% of all funds raised go to the charity, everyone who works for the charity is a volunteer and all administrative needs are donated.
We are hoping to raise enough money to fund a teacher for the school the charity built.
I was asked to bring a salad.  The ladies always go for the sweet salads when I cater.  So I am making a salad to please the ladies tonight.
Arugula is one of my favorite greens.  It's peppery taste goes well with the sweet maple pecans and the fruit.  The goat cheese lends a creaminess and richness to the salad.  I will also throw in some blue berries and blood oranges for both colour and texture and of course taste (and because I have them on hand).  You also can use strawberries, raspberries, pomegranate seeds or clementines.  Salads are a blank canvas for your creative touches - don't be afraid to experiment.

Baby Arugula, Goat Cheese and Maple Pecan Salad


Ingredients
Salad
1 package Baby Arugula
2 oz goat cheese crumbled
1/2 cup blueberries
2 small blood oranges in sections
1/2 cup maple pecans - see recipe below


Dressing
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon salt
2 tablespoons olive oil

Maple Pecans (I always double this as we are "nut nuts" and they are delicious on their own)
1/2 cup pecan halves
1 tablespoon maple syrup

Heat small non stick skillet on medium.  Add pecans stir until fragrant.
Add maple syrup stir to coat and separate nuts and remove from heat.

Instructions
Make maple pecans and set aside to cool
Put all of the ingredients for the dressing in a small bowl and whisk until blended
In a large salad bowl add Arugula, goat cheese, berries, blood orange and pecans.
Pour dressing over salad and toss.