DATE AND ARUGULA SALAD ENJOY DAN:

                   DATE AND ARUGULA SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup pecans halved

1/8-teaspoons EACH cayenne pepper, and black pepper

3 tablespoon olive oil divided

3/4-teaspoon sea salt divided

2 teaspoons balsamic vinegar

1 teaspoon pure maple syrup

1 (15.2 Oz) can garbanzo beans, drained and rinsed

1/2-cup arugula

1/2-cup dates quartered

1/2-bell pepper thinly sliced

1/4-cup goat cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Toss together pecans and next 3 ingredients in a zip-loc bag + 1 tablespoon olive oil + 1 teaspoon salt.

2.   Add pecans and toss to coat.

3.   On a prepared baking sheet place pecans.

4.   Bake for 10 minutes, remove from oven, and set aside.

5.   Whisk together balsamic vinegar, syrup, 2 tablespoons olive oil + remaning salt in a bowl.

6.   Toss together garbanzo beans, dates, and bell pepper in a salad bowl.

7.   Top with goat cheese and toasted pecans.

8.   Place in bowls and drizzle on balsamic dressing.

ENJOY DAN:                                                EAT LIVE SLOW THE FORK DOWN!!