Arugula Salad with Toasted Pecans, Blue Cheese, and Sherry Vinaigrette

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

At the Highlands Bar & Grill, Frank Stitt occasionally serves this salad with roasted beets, sometimes including curly endive, bibb lettuce and watercress with the arugula. So feel free to add those if you want. I would. And if you can’t find Fourme d’Ambert, use blue cheese from the Auvergne, Roquefort, or Stilton. Or choose a great American blue, such as Humboldt Fog or Maytag.