Roasted Garlic & Onion Dressing With Baby Arugula

• 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

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

vinaigrette, garlic, champagne vinegar, mustard, canola oil, thyme, shallot, salt, salad, baby arugula, pecans, cheese

Taken from www.food.com/recipe/roasted-garlic-onion-dressing-with-baby-arugula-285145 (may not work)