Arugula and Carrot Salad with Blue Cheese and Pecans

Arugula Carrot Salad with Blue Cheese and Pecans-01

Servings: 4

Preparation time: 20 minutes

A combination that has everything going for it. One of those recipes where the end result is more than the sum of its parts. I prefer to use white balsamic vinegar, a mild vinegar which does not overpower the pepperiness of the arugula and the pungency of the blue cheese.


  • 4 cups (about 120 g) baby arugula, washed and sorted
  • 1 ½ cups (75 g) grated carrots
  • 1/2 cup (115 g) blue cheese in small cubes or crumbles
  • 10 – 12 pecans
  • ¼ cup (60 ml) white balsamic vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 2 Tbsp (30ml) honey or to taste
  • 1 small garlic clove, finely minced
  • ½ cup (120ml) extra virgin olive oil
  • salt and freshly ground pepper


Heat a small skillet to high on the stove top. Add the pecans shaking and turning the whole time. Roast pecans until they become darker in color. Keep a close eye on them as pecans burn easily. Set aside on paper towel to cool.

In a small bowl, combine vinegar, mustard, honey, and garlic. Whisk well. Add olive oil in a stream and continue whisking until well blended. Taste for salt and pepper. Set aside.

Arrange arugula, carrots, and pecans in a salad bowl. Drizzle dressing over it and toss it gently.

Distribute blue cheese cubes or crumbs on top and serve.

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