Arugula Salad With Goat Cheese


cup Pecans, chopped fine
1/2 teaspoon Salt
1/8 teaspoon Cayenne, or to taste
3 tablespoons Sugar
1 teaspoon Dijon mustard
1/4 cup Sherry wine vinegar
3/4 cup Extra-virgin olive oil
6 cups Washed and spun dry arugula
1/4 pound Aged goat cheese, coarsely grated
cup Dried cranberries


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