Chef’s Winter Recipes: Paul Simon’s Baby Arugula with Caramelized Apples Salad

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What's This?

Chef Paul Simon is New York Beer Company’s Executive Chef, where he’s responsible for supervising and leading the operations of the busy kitchen. As a boy growing up in Florida, he didn’t have much appreciation of the changing seasons. But after many years living in New York City, he has taken the different seasons into his advantage, creating irresistible and innovative dishes worthy of praise.


Winter is about simple but bold flavors, and the recipe that Chef Paul handed us was exactly that. Nothing can describe Winter more than Chef Paul’s recipe for “Baby Arugula Salad with Caramelized Apples, Candied Pecans & Goat Cheese.” He explains this by saying, “This salad is perfect for an early winter dinner when we are all pressed for time prior to the holidays. The ingredients can all be made ahead of time and tossed together in just a few moments. I enjoy this salad with some simply roasted chicken or left over duck confit.”


Baby Arugula Salad with Caramelized Apples, Candied Pecans & Goat Cheese

-For the Apples-
1 ea red and green apples cored quartered and sliced not too thin
2 tbsp honey
A dash of cinnamon
Dash of Salt( optional)
In a sauté pan heat 1 tsp of oil very hot, carefully add the sliced apples, toss around for a couple seconds and add the honey, salt and the cinnamon, cook for about 2 minutes while stirring frequently until lightly browned. Lie out in a single layer and cool.

-For the Pecans–
4 oz of pecan halves
2 oz powdered sugar
A dash of cinnamon
A dash of cayenne pepper
A dash of salt

In a bowl toss the pecans in a bit of water just to moisten, pour off any excess water. Stir in the sugar and spices. Lay out on a greased baking sheet and bake at 350 degrees until lightly toasted. Pecans can be kept covered tightly for up to 2 weeks.

-For the Dressing-
¼ c honey
½ c red wine vinegar
2 tbsp water
Leaves from about 4 sprigs of fresh thyme
2 tsp Dijon mustard
2 c blended olive oil

In a bowl mix the first five ingredients, slowly whisk in the oil to make a creamy emulsified dressing, season to taste with salt and pepper

-For the Salad-
1 lb baby arugula
1 red onion thinly sliced and rinsed under cold running water, pat dry
4 oz crumbled goat cheese

Toss the greens lightly with the dressing, arrange on four separate plates or on a large serving platter. Place caramelized apples around greens. Top the salad with crumbled goat cheese, red onions, and candied pecans. Serve with roast chicken, sausages, or perhaps some duck breast or confit of leg.

New York Beer Company in Hell’s Kitchen/Theater District is located at 321 W44th Street between 8th & 9th Ave New York, NY 10036

Hours of Operation

Monday – Friday 11:00am – 4:00am
Saturday – Sunday 8:00am – 4:00am

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Chef Ken

Chef Ken

A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
Chef Ken


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