Autumn Arugula Salad with Fig Vinaigrette – Fustini's Oils & Vinegars

Ingredients

• ½ cup whole pecans
• 1 ½ tablespoons brown sugar
• ½ teaspoon chipotle chili powder
• Kosher salt and freshly ground black pepper
• ¼ cup Fustini's Fig balsamic
• 2 to 3 tablespoons Harwood Gold Fig Paste
• 2 garlic cloves finely minced or pressed
• 1 pinch red pepper flakes
• kosher salt and pepper
• ½ cup Fustini's Meyer Lemon olive oil
• 6 to 8 cups of baby arugula and/or spring greens
• 1 honeycrisp apple thinly sliced
• ⅓ cup dried tart cherries or cranberries
• 2 to 3 ounces goat cheese crumbled