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1
PECANS.
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2
Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan.
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3
Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
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4
Fold in the melted butter and the pecans.
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5
Spread the pecan mixture in the prepared pan and bake for 15 minutes.
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6
Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn.
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7
Cool the pecans on paper towels.
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8
(Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift).
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9
SHERRY VINAIGRETTE.
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10
Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste.
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11
SALAD.
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Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.
