Arugula and Carrot Salad with Blue Cheese and Pecans Recipe

Arugula and Carrot Salad with Blue Cheese and Pecans

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 that does not overpower the pepperiness of the arugula and the pungency of the blue cheese.

Yield: 4

Time: 20 minutes


  • 4 cups (200 g) baby arugula, washed and sorted
  • 1 1/2 cups (150 g) grated carrots
  • 1/2 cup (115 g) blue cheese in small cubes or crumbles
  • 10 – 12 pecans
  • 1/4 cup (60 ml) white balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 Tbsp honey
  • 1 small garlic clove, finely minced
  • 1/2 cup (120 ml) extra virgin olive oil
  • salt and freshly ground pepper


Heat a small skillet to high on the stovetop. 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 a 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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