Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts
By August 21, 2013Published:
- Caramelized onions:
- 2 tablespoons Olive Oil
- 1 1/4 lbs red onions thinly sliced
- 2 tablespoons balsamic vinegar
- Candied Walnuts:
- 1/3 cup brown sugar packed
- 1/4 cup water
- 2 tablespoons Butter
- large pinch Salt
- 1 1/2 cups walnuts halved
- 5 tablespoons Olive Oil
- 3 tablespoons balsamic vinegar
- 10 ounces baby arugula
- 10 ounces soft goat cheese broken into 1/2 inch pieces and chilled
- 4 cups bread cut into 1/2 inch cubes
- 3 tablespoons Olive Oil
- For caramelized onions:
Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
- For candied walnuts:
Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool.
- For croutons:
Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes.
- For salad:
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.
- Season: Summer