Arugula Salad with Candied Pecans, Crispy Onions, and Bleu Cheese in Champagne Vinagrette

This salad is light, yet rich in complementary and sensual flavors. The burnt, smoky flavor of the onions is tempered by the creamy bleu cheese, and the sweet spice of the pecans is brought out by the fresh tartness of the arugula greens. And of course, each of the ingredients has its own aphrodisiac power.


Arugula: The aphrodisiac powers of arugula were first made known in ancient Rome and Egypt, as it was associated with fertility. It is also said that this digestion-promoting green helps to clear the mind.

Pecans: Cultures throughout global history have celebrated as symbols of fertility. In ancient Greece, almonds were thrown at newlywed couples to wish for a fruitful honeymoon. In addition, the healthy fats in nuts help to produce testosterone.

Onion: In Arab folklore, mixing the juice of an onion with honey produced a potent cocktail for male virility.

Cheese: Cheese contains a large amount of PEA, phenyl ethylamine, which is believed to release the same hormones that are released to the brain during sex.



Arugula Salad with Candied Pecans, Crispy Onions, and Bleu Cheese in Champagne Vinaigrette

Serves 2

For the salad:

1 small Red Onion
1 Tbsp Date Sugar (or raw cane sugar)

1 tsp Cinnamon

1/2 tsp Allspice

1/4 tsp freshly ground Nutmeg

1 tsp Canola Oil

1 tsp Honey 1/2 cup

Pecans
2 handfulls Arugula

1/4 Bleu cheese, crumbled from a fresh wedge

For the dressing:

1 small shallot

1/2 cup Extra Virgin Olive Oil

3/4 cup Champagne vinegar

1 Tbsp Grain mustard

1 Tbsp honey

Salt and pepper

Green tea, to thin dressing as desired

Pre-heat oven to 400-degrees Fareinheight. Slice onion in half along its length; peel off outer skin. Make thin slices of onion in half-moon arcs. Spread out on broiler tray and put in oven to cook for 10-15 minutes, until onions are crispy.

In a small bowl, mix cinamon, allspice, nutmeg, canola oil, and honey. Toss in pecans, and coat completely. Place spiced nuts in broiler pan in 400-degree oven. Roast until nuts are fragrant, about 7-10 minutes.

In a small food processor, chop up shallots. Add the remaining ingredients and blend in processor. Add green tea (or another neutral liquid, like vegetable broth) to thin dressing as desired.

Toss arugula greens with dressing in a large bowl. Plate greens in a small mound, sprinkle with onions, pecans, and bleu cheese.