Candied Walnut Salad with Walnut Vinaigrette

Ingredients

• 0.5 cup apple cider vinegar 
• 0.5 cup brown sugar 
• 1 tablespoon butter 
• 1 tablespoon chervil fresh chopped
• 2 tablespoons chives fresh chopped
• 1.3 teaspoons optional: dill fresh chopped
• 2 tablespoons parsley fresh chopped
• 0.5 cup vegetable oil; peanut oil preferred 
• 8 servings salt to taste
• 10 ounces spring mix of spinach 
• 12 ounces walnut halves 
• 0.5 cup walnut oil 
• 8 servings ground multi-colored peppercorns to taste

Equipment

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

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 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.
3. Once the sugar has browned, stir in walnut halves until coated with caramelized sugar.
4. 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.
5. Whisk the vinegar together with the chives, parsley, dill, and chervil.
6. Whisk in walnut and peanut oils until well combined.
7. To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper.
8. Place onto salad plates and garnish with candied walnuts.