Arugula Salad With Sugared Pecans

• 3/4 teaspoon butter
• 1/3 cup chopped pecans
• 1 teaspoon sugar
• 4 cups torn leaf lettuce
• 2 cups fresh arugula or baby spinach
• 1 small fennel bulb, thinly sliced
• 1/2 cup grape tomatoes
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon honey
• 1/8 teaspoon salt

1. In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

butter, pecans, sugar, torn leaf lettuce, fresh arugula, fennel bulb, grape tomatoes, lemon juice, olive oil, water, honey, salt

Taken from www.tasteofhome.com/recipes/arugula-salad-with-sugared-pecans/ (may not work)