Ingredients:

• 6-8 ounces of arugula, rinsed and torn into bite-sized pieces
  
• 3 + 1 tablespoons olive oil
  
• 1 clove minced garlic
  
• 1-1/2 cups Trinity Valley Pecans
  
• 1/2 teaspoon chili powder
  
• 1 pinch cayenne pepper
  
• 1 pinch black pepper
  
• 1/2 teaspoon salt
  
• 3 tablespoons balsamic vinegar
  
• 1 teaspoon sugar
  
• 1 lemon

Put rinsed and torn arugula and 1 tablespoon olive oil into salad bowl. In small skillet heat 3 tablespoons olive oil and garlic cloves on medium heat just till warm. Add pecans and stir to coat. Let cook for 2 minutes. Add chili powder, cayenne pepper, black pepper, salt, balsamic vinegar, and sugar and cook for one minute. Pour ingredients over arugula. Squeeze lemon juice through fingers to catch seeds, then toss and serve. Perfect with any entrée, especially grilled fish. Oh, yeah, keep the water glasses full.