No.6 - Arugula & Apple Salad with Caramelized Walnuts

This is Betty, she's been helping me in the kitchen and giving me tips about blogging. Check out her tin man tights.


Since school let out and my last post, two recipes have been printed and I went on a vacation to [the] Hampton[s]. Sorry there are no photos to show for it, I was sick. Being sick, I ate sick people food mostly, but baked a couple things for my hosts to enjoy. These recipes will be posted shortly. A friend kindly distributed the salad recipe (below) for me in my absence. She's been drawing pictures with beet juice--she started with red food colouring (yuck!)-- using her tongue. Upon returning I released Rhubarb & Strawberry Compote with Fresh Mint.

Arugula a.k.a Rocket is a spicy leaf with a peppery-mustardy flavour. Most people I know don't like it to the same degree as brussel sprouts--I suspect this is because we like out greens mild and crisp--but I think it's absolutely delicious! If you find it too strong, mix it with milder greens for a pretty springtime mix. This recipe makes 2 large servings, multiple the recipe for an impressive dish to serve guests or bring to a potluck.

Warning: this salad leaves your breath stinky, but its totally worth it. Suck on a peppermint afterward to freshen your breath and aid in digestion. Another option is to reduce the amount of shallot or use green onions.

Ingredients:
4 cups arugula/mixed greens
1/2 cup crumbled goat, gorgonzola, or shredded cheddar cheese
2 Granny Smith or other tart apples, cored, thinly sliced
1/2 cup pitted dates, sliced
1 shallot, minced
1 cup Caramelized Walnuts -1 cup walnuts, chopped or halved, 1/3 cup sugar, 2 tbsp. balsamic vinegar
1/3 cup olive oil
1.5 tbsp. wine vinegar
salt and pepper
1/3 cup balsamic vinegar

Procedure:
1.Whisk together the olive oil and wine vinegar and season with salt and pepper.
2. Reduce 1/3 cup balsamic vinegar in a small saucepan over medium heat until syrupy. Reheat before serving.
3. Preheat oven to 325F. Line baking sheet with foil and spray it with cooking spray.
4. Combine sugar and vinegar for walnuts in a small saucepan. Stir over medium until sugar dissolves. Add nuts and toss to coat. Transfer mix to a baking sheet.
5. Bake nut mixture for 10 mins, stirring occasionally, or until nuts are deep brown. Cool on sheet and break nuts apart. Careful not to overcook walnuts as they get bitter.
6. Toss arugula, apples, cheese, dates, walnuts, and shallots in a large bowl with enough vinaigrette to coat. Drizzle balsamic syrup atop each mounded serving of salad.