Lamb Salad With Arugula And Raspberry Vinaigrette

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1 cup pecan halves (4 ounces)

1 tablespoon Dijon mustard

1 tablespoon raspberry vinegar

1 tablespoon raspberry preserves

3 tablespoons extra-virgin olive oil

1 teaspoon chopped basil

1 teaspoon finely chopped thyme

Salt and freshly ground pepper

One 5-ounce bag baby arugula

1 cup crumbled fresh goat cheese (4 ounces)

1 pound leftover roasted lamb, cut into bite-size pieces

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