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

Ingredients

• 10 ounce baby arugula 
• 3 tablespoons balsamic vinegar 
• 4 cups cubes country bread crustless
• 2 tablespoons butter ()
• 10 ounce goat cheese chilled soft
• 0.3 cup brown sugar packed ()
• 5 tablespoons olive oil extra-virgin
• 1.3 pounds onions red thinly sliced
• 1 pinch of salt 
• 1.5 cups walnut halves 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. Heat oil in heavylarge skillet over medium-high heat.
2. Addonions. Sauté until golden, about 18 minutes.
3. Remove from heat.
4. Sprinkle with vinegar;stir to blend. Season with salt and pepper.
5. Combine first 4ingredients in another heavy large skillet.Bring to boil, whisking. Boil 1 minute.
6. Addwalnuts; stir. Toss until syrup forms glazeon nuts, about 3 minutes.
7. Transfer nuts tosheet of foil and quickly separate nuts withforks. Cool. DO AHEAD: Can be made 2 hoursahead.
8. Let stand at room temperature.
9. Preheat oven to 350°F.
10. Place bread cubes in large bowl.
11. Drizzlewith oil, tossing constantly to coatevenly. Scatter cubes in single layer onrimmed baking sheet.
12. Sprinkle with saltand pepper.
13. Bake croutons until crisp,stirring occasionally, about 15 minutes.DO AHEAD: Can be made 2 hours ahead.
14. Letstand on sheet at room temperature.
15. Whisk oil and vinegar in smallbowl. Season dressing with salt and pepper.
16. Place arugula in very large bowl. Dropin onions, tossing to distribute evenly.
17. Addnuts, croutons, and goat cheese. Toss withenough dressing to coat lightly.
18. Bon Appétit