Assembly
Candied Pecans:
Place the pecans in a medium saucepan and cover with water. Bring the water to a boil over medium-high heat for 5 min. Drain then repeat the same process 2 more times. After the final boil, drain the pecans and set them aside.
In the same saucepan, combine the sugar and 1/4 cup of water. Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved.
Add the drained pecans to the sugar syrup. Stir continuously to ensure they are fully coated. Continue cooking until the syrup thickens and adheres to the pecans.
Use a slotted spoon to transfer the pecans to a parchment-lined baking sheet and spread into a single layer to cool completely. Season lightly with salt. Transfer to refrigerator until cooled and ready to use.
Strawberry Rosé Granita:
Combine 1/4 cup Acid League Strawberry Rose Vinegar with 1/4 cup water in a bowl and place in the freezer. After 1 hour check the mixture and once its starting to freeze.
Every 30 minutes, scrape mixture with a fork to create a flaky, granular texture. Repeat until the granita is fully frozen and has a snow-like consistency. This process will take about 2-3 hours. Once ready, place in the freezer until ready to use.
Macerated Strawberries:
Cut your strawberries into 1/4 in thick slices lengthwise. Add to a mixing bowl with 1 tsp salt, 1 tsp sugar, and 1/4 cup Acid League Strawberry Rose Vinegar. Set aside for 10 min.
Salad Assembly:
Toss your arugula with a drizzle of olive oil and a pinch of flaky salt and transfer to a serving plate. Add your crumbled blue cheese and garnish with microgreens. Place a few of the macerated strawberries and candied pecans on top of the salad. Scatter a few spoonfuls of the strawberry rose granita on top of the greens as well. Finish with flaky salt.
