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Categories:
butter brown sugar walnut halves apple cider vinegar fresh chives parsley dill chervil walnut oil peanut oil arugula salt ground multi
Viewed: 40 - Published at: 4 years agoIngredients
- 1 tablespoon butter
- 1/2 cup brown sugar
- 12 ounces walnut halves
- 1/2 cup apple cider vinegar
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 1/4 teaspoons chopped fresh dill
- 1 tablespoon chopped fresh chervil
- 1/2 cup walnut oil
- 1/2 cup peanut oil
- 10 ounces arugula leaves or spring mix
- salt to taste
- ground multi-colored peppercorns to taste
Method
- Preheat oven to 450 degrees F (230 degrees C).
- Line a baking sheet with foil.
- Melt butter in a small saucepan over medium heat.
- Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
- Once the sugar has browned, stir in walnut halves until coated with caramelized sugar.
- Spread out onto prepared baking sheet, and place into preheated oven.
- Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes.
- Once done, remove from the oven and allow to cool until warm or room temperature.
- Whisk the vinegar together with the chives, parsley, dill, and chervil.
- Whisk in walnut and peanut oils until well combined.
- To serve, toss the arugula with enough dressing to moisten in a large bowl.
- Season to taste with salt and pepper.
- Place onto salad plates and garnish with candied walnuts.
