Arugula Salad With Caramelized Onions Cheese And Candied Walnuts Recipes

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ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS



Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts image

Provided by Kate Ewald

Categories     Salad     Onion     Appetizer     Side     Vegetarian     High Fiber     Dinner     Goat Cheese     Walnut     Arugula     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 18

Caramelized onions:
2 tablespoons olive oil
1 1/4 pounds red onions, thinly sliced
2 tablespoons balsamic vinegar
Candied walnuts:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 tablespoons (1/4 stick) butter
Large pinch of salt
1 1/2 cups walnut halves
Croutons:
4 cups 1/2-inch cubes crustless country bread
3 tablespoons extra-virgin olive oil
Salad:
5 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 5-ounce packages baby arugula
2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

Steps:

  • 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • 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. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
  • 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.

BLUE CHEESE WITH ARUGULA, CARAMELIZED ONIONS AND NUTS



Blue Cheese With Arugula, Caramelized Onions and Nuts image

OK arugula lovers this ones for you! If not you can use spinach. I've also added fresh slices of clementines and or raspberries. Yummy my mouth is watering!

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
10 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
2 bunches arugula, stems removed, well rinsed and spun dry
1/2 cup crumbled blue cheese
1/4 cup chopped toasted walnuts
1/4 cup toasted pine nuts
caramelized onion, Flavored Caramelized Onions
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • In a container mix olive oil, vinegar, and garlic; give a shake and set aside.
  • Adjust your oil vinegar ratio to your liking.
  • Arrange arugula leaves and basil on on a plate.
  • Top with cheese, nuts, and caramelized onions.
  • Drizzle dressing over salad and season with salt and pepper.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS



Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Vegetarian     Quick & Easy     Lunch     Apple     Walnut     Arugula     Fall     Healthy     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

Steps:

  • Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
  • Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
  • Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
  • Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

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