Candied Walnut Salad With Walnut Vinaigrette
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
39
Sweetness
48
Sourness
30
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Brown Sugar340 g
Walnut Halves1 cup
Apple Cider Vinegar2 tbsps
Chives (chopped fresh)2 tbsps
Parsley (chopped fresh)1.25 tsps
Dill (chopped fresh)1 tbsp
Chervil (chopped fresh)1 cup
Walnut Oil1 cup
Peanut OilDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Line a baking sheet with foil
3
Melt butter in a small saucepan over medium heat
4
Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes
5
Once the sugar has browned, stir in walnut halves until coated with caramelized sugar
6
Spread out onto prepared baking sheet, and place into preheated oven
7
Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes
8
Once done, remove from the oven and allow to cool until warm or room temperature
9
Whisk the vinegar together with the chives, parsley, dill, and chervil
10
Whisk in walnut and peanut oils until well combined
11
To serve, toss the arugula with enough dressing to moisten in a large bowl
12
Season to taste with salt and pepper
13
Place onto salad plates and garnish with candied walnuts