Step 1: Make the Candied Pecans!

Preheat your oven to 350°F and then place pecans on a parchment paper lined tray and into the oven for 5-7 minutes.

Preheat a sauté pan over medium heat for 2-3 minutes. Pour the granulated sugar into the hot pan and cook for about 2-3 minutes. Let the mixture dissolve and lightly brown. Toss the roasted nuts in the pan with the sugar and stir to coat all of the nuts evenly. Pour the nuts back onto the parchment-lined sheet tray. Sprinkle with flaky salt, a few cranks of black pepper.

Step 2: Make the Dressing!

Smash, peel, and mince 4 garlic cloves. Combine the garlic, sprigs of thyme, honey, red wine vinegar, and olive oil in a saucepan. Peel the zest of the lemon, add it to the pan, and then squeeze the juice from that lemon in as well. Heat for 10 minutes until the garlic begins to soften. Remove the thyme sprigs and crumble the feta cheese into the pan. Toss to combine, taste, and add salt and pepper until the dressing tastes properly seasoned.

Step 3: Showtime!

Wash the arugula in cold water and spin it dry once thoroughly cleaned. The candied nuts will have formed into a solid mass and need to be broken up. Break the brittle into small pieces. Warm the dressing back up slightly, about a minute. Combine the arugula with enough dressing to lightly coat the greens and top with as many of the candied nuts as you’d like in your holiday salad.

Top with flaky salt and enjoy!