20 min

• 5 oz Baby Arugula
• 2 Tango Mandarins, peeled and separated into segments
• 3/4 cup Walnuts
• 1 Tbsp Maple Syrup
• 3/4 tsp Coconut Oil
• 3 Tbsp Sherry Vinegar
• 1/2 tsp Dijon Mustard
• 1 clove Garlic, minced
• 2 Tbsp Maple Syrup
• 6 Tbsp Olive Oil
• Freshly Ground Black Pepper
• Fine Sea Salt
• Crumbled Goat Cheese (optional)

Stir walnuts, maple syrup, coconut oil, a pinch of salt and pepper together in a heavy-bottomed skillet over medium heat. Stir continuously until the walnuts are golden and the maple syrup has caramelized, 5 to 6 minutes. Remove from the heat, but continue to stir so the pecans don’t all clump together. Set aside to cool.

Whisk the vinegar, mustard, garlic, maple syrup, ½ teaspoon salt, and pepper together. Continue whisking while drizzling in the olive oil.

Toss the arugula in a bowl with a few tablespoons of vinaigrette. Mix another tablespoon with the mandarin segments so they are shiny, and then mix them with the arugula, adding more vinaigrette if you think it’s needed. Arrange in a bowl or on individual plates. Top with the maple pepper walnuts and crumbled goat cheese. Finish with several grinds of black pepper.