Arugula. Aruuuuuuugula.

So, if you've run into me in the last week or so, you've probably heard me crowing over my new favorite sustenance. But now that I think about it, you probably haven't run into me in the last week, as some ridiculous cold has moved in and refused to leave. Therefore, I take to the interwebs to tell you about it.

For most of the summer, I lived on a salad of baby field greens, blackberries, strawberries, goat cheese and a thick gooey balsamic vinaigrette. I nearly cried when I bought the last of the truly in-season berries. But little did I know that I would soon be experiencing winter salad splendor.

It all started with a visit to Souper Jenny. Oh, Souper Jenny. It's where any self-respecting soup-loving Atlantan heads for incredible soup, plus creative sandwiches and salads. It's also where my friend Marcie works. Hi Marcie! Anyway, one day last month, I found myself enjoying an arugula, red pear and brie sandwich on their patio. I could not stop thinking about that sandwich. But I had no success recreating it at home. Instead, it began to take on another life in my head and ultimately, in my salad bowl.

So here it is, my winter salad. Try it. You'll like it.

Start with some arugula,maybe 2-3 cups. Say it. Arugula. Aruuuuuugula. Fun, huh? Just a little side entertainment while you make the salad. Arugula.Add some sliced brie, maybe an ounce, maybe a little more. I like brie, so I lean toward the little more. I add this first, cause I like it to soften just a bit before I eat it.

Add half to three-quarters of a just-ripened red pear, sliced, and about 2 T of pecans. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil, plus a little sea salt--not much, the brie and pecans already added some good saltiness of their own.

Enjoy solo, with some soup or just a slice of hearty bread.

Then say it again... Aruuuuuugula.
Lindsay