Roasted Garlic & Onion Dressing With Baby Arugula - cooking recipe

Ingredients

For the vinaigrette
5 tablespoons roasted garlic and sweet onion jam
1/3 cup champagne vinegar or 1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 cup canola oil or 1/2 cup peanut oil
1 teaspoon dried thyme
1 tablespoon chopped shallot
salt & freshly ground black pepper
For the salad
6 cups baby arugula leaves
1/2 cup toasted pecans, roughly chopped
1/2 cup crumbled Roquefort cheese

Preparation

Melt the jam slightly in the microwave.
Mix ingredients together for Vinaigrette in a jar and shake.
Check for seasoning, and add salt & pepper.
Let sit for flavours to marry at least 1/2 hour.
For salad:
Toast pecans over low heat in a skillet for ten minutes.
Wash and dry greens.
Toss together, nuts, cheese, greens with vinaigrette.