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Baby Arugula Salad with Blue Cheese Tart & Crispy Pecans

Serves Four

Tarts

4 best-quality prepared tart shells

3 fresh organic eggs

14 fl oz of organic heavy cream (1 pint plus 2 T)

1/2 tsp grated nutmeg

1/4 tsp white pepper

3/4 cup crumbled blue cheese

1/4 cup sliced organic leeks

2 oz organic European butter, unsalted (1/3 stick)

1. In a large bowl, whisk eggs and cream together until smooth and blended.

2. Add nutmeg, pepper, and blue cheese and whisk one minute longer.

3. Heat a medium sized sauté pan over medium heat for 3 minutes. Add the butter and leeks.

4. Lower heat to medium-low and cook, stirring, until leeks are soft and translucent, about 5-7 minutes.

5. Let cool, then blend into filling mixture.

Prepare Tarts

If tarts are not pre-baked, bake according to package directions.
Evenly distribute filling between prepared shells and cook at 375⁰ for 30-35 minutes, until set, firm, and golden brown
Set aside and keep warm until ready to serve.

Candied Pecans

1/4 cup whole pecans

4 T organic sugar

1 egg white

1/4 tsp sea salt

1. Preheat oven to 300⁰.

2. Whisk egg whites, sugar and salt in a bowl.

3. Stir in pecans.

4. Spread pecans on a large sheet tray, separating as much as possible.

5. Bake for 15 minutes until firm and browned.

6. Set aside to cool.

Pomegranate Vinaigrette

1/4 cup fresh pomegranate juice

1 T freshly squeezed organic lemon juice

2/3 cup extra virgin olive oil

Sea salt and freshly ground white pepper to taste.

1. Combine all ingredients but the olive oil.

2. Slowly whisk in olive oil to desired consistency.

To Assemble Salad

1/2 lb of organic baby arugula, picked and cleaned

1. Place arugula in bowl and toss with just enough of the Pomegranate Vinaigrette to moisten.

2. Divide arugula between serving plates. Center one warm tart on each plate.

3. Sprinkle candied pecans around the tart.

a member of THE TARBELL'S COLLECTION