Arugula Salad with Oregon Pears, Maple Curried Pecans, and Curried Croutons

Maple Curried Pecans, sweet Oregon pears, and curried croutons make this arugula salad one of my favorites.

There is a link to my Maple Curried Pecans for that recipe. For the croutons, I cubed 2 cups of some fresh italian bread and pan fried it on medium high in 1/4 cup olive oil and 2 TB Vietnamese Sweet Lemon Curry, 1/2 TB garlic powder, and 1/2 TB onion powder from Savory Spice Shop. After a few minutes, lower the heat to medium and stir somewhat frequently so they don’t burn. They should be done if 15 minutes or so, depending on how crunchy you like them.

For a dressing, I whisked a little maple syrup, walnut oil, and cider vinegar for a simple and sweet balance to the bitter arugula. Enjoy.