Ingredients
- 1 cup pecan halves (4 ounces)
- 1 tablespoon Dijon mustard
- 1 tablespoon raspberry vinegar
- 1 tablespoon raspberry preserves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped basil
- 1 teaspoon finely chopped thyme
- Salt and freshly ground pepper
- One 5-ounce bag baby arugula
- 1 cup crumbled fresh goat cheese (4 ounces)
- 1 pound leftover roasted lamb, cut into bite-size pieces
Description
Food & Wine
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