Candied Walnut Salad

You Will Need:

  • Butter, 1 Tbsp.
  • Walnuts, 12 oz, halves or pieces
  • Brown Sugar, 1/2 cup
  • Brandy, 1/4 cup
  • Olive Oil, 1 cup
  • Apple Cider Vinegar, 1/2 cup
  • Chives, Parsley, Chervil: 2 Tbsp each, chopped
  • Arugula, 6 oz.
  • Watercress, 4 oz.
  • Salt/Pepper, to taste

Recipe Serves: 8

1. Place the butter in a saucepan and mix in the brown sugar, brandy ad cook for about 6-7 minutes, or until carmalized.

2. Stir in the walnuts and mix throughly.

3. Spread walnut mixture over a lined sheetpan, bake in a 425 degree oven for 5-7 minutes, then remove from oven and let cool.

4.. Whisk together the vinegar and herbs and slowly drizzle in the oil until emulsified.

5. Combine the watercress and arugula in a large bowl, add in the candied walnuts and toss with the dressing.
Recipe developed by Chef Danny Klein.