I'm going to re-create the salad later this weekend and post some pictures as well, but for now you'll have to do with the recipe.
Arugula Salad with Candied Walnuts, Goat Cheese and a Honey-Balsamic Vinaigrette
I adapted this recipe from several others: One by Kate Edwards in Bon Appetit March 2010 - onions, one from the Bon Appetit January 2007 issue - walnuts and one from Heidi Swanson's blog 101 Cookbooks.
10 oz of arugula (I used whatever was ready in my garden a combo of rocket and sylvetta)
3 large red onions sliced into half moons
olive oil
4 oz herbed goat cheese crumbles
2 tablespoons butter
1 1/2 cups walnut halves
1 1/2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
chili powder
red pepper flakes
Dressing
4 tablespoons soy or canola oil
1 1/2 tablespoons honey
2 tablespoons balsamic vinegar
Salt & Pepper
For the onions heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat, season with salt and pepper and let cool.
For the walnuts, melt butter in a large skillet over medium heat. Add in the walnuts and toast in the butter for about 2 or 3 minutes. Then add Worcestershire and toss or stir to coat all the nuts. Then add in the brown sugar and toss or stir to coat all nuts as the sugar melts. Then sprinkle in chili powder, red chili flakes and salt to taste. Make sure the sugar is all melted and then spread the nuts onto parchment or wax paper to cool.
For the dressing, just whisk together all of the ingredients.
To assemble add the arugula and onions to a large bowl and toss. Then add the dressing and toss. Finally top with the walnuts and cheese crumbles.
Whew! There I did it!! Hope you all like it!!
3 large red onions sliced into half moons
olive oil
4 oz herbed goat cheese crumbles
2 tablespoons butter
1 1/2 cups walnut halves
1 1/2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
chili powder
red pepper flakes
Dressing
4 tablespoons soy or canola oil
1 1/2 tablespoons honey
2 tablespoons balsamic vinegar
Salt & Pepper
For the onions heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat, season with salt and pepper and let cool.
For the walnuts, melt butter in a large skillet over medium heat. Add in the walnuts and toast in the butter for about 2 or 3 minutes. Then add Worcestershire and toss or stir to coat all the nuts. Then add in the brown sugar and toss or stir to coat all nuts as the sugar melts. Then sprinkle in chili powder, red chili flakes and salt to taste. Make sure the sugar is all melted and then spread the nuts onto parchment or wax paper to cool.
For the dressing, just whisk together all of the ingredients.
To assemble add the arugula and onions to a large bowl and toss. Then add the dressing and toss. Finally top with the walnuts and cheese crumbles.
Whew! There I did it!! Hope you all like it!!
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