This salad is always a crowd pleaser. On numerous occasions, I have served this salad and the response has been “This is the best salad I have ever eaten in my life!”. Which is pretty remarkable, when you think about it. How often do you say that about salad? Best Steak Ever….Guilty, Best Cookie Ever…Guilty. But with Salad, nobody ever says that.
Coconut-Lime Goat Cheese Salad
8 Limes
8 oz Cream of Coconut
1 tbsp Curry Powder (or to taste)
4 Scallions (white and pale green parts)
1/2 Jalapeno
Salt
Pepper
4 oz Goat Cheese
8 oz Chopped Pecans
3 tbsp Butter
4 tbsp Sugar
1 lb Arugula
Squeeze the fresh lime juice until you have approximately 8 oz of lime juice. Pour into a large mixing bowl. Add 12 oz of Cream of Coconut. Ensuring that you get the coconut syrup as well as the solid coconut in the can. (I have tried this recipe with Coconut Milk, and trust me it does not work. It has to be Cream of Coconut).
Finely chop the scallions and the Jalapeno. Add the Curry Powder, Salt, Pepper, Scallions, and Jalapeno to the coconut lime mixture. Taste and adjust the amount of curry/jalapeno/salt/pepper to your desired level of ‘deliciousnes’.
Melt the butter in microwave and pour over the chopped pecans. Add Salt and Sugar and mix well to the pecans are coated with the butter/sugar/salt combination. In a saute pan over medium heat toast the nuts for 8-10 minutes.
Toss the nuts, dressing, Goat Cheese and the Arugula together and serve immediately.
