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Candied Walnut Salad with Walnut Vinaigrette

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Doppio Sous

Doppio Sous

Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 56.5 g
  • 87%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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. 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.
  4. Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
  5. 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.
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Reviews

LINDA MCLEAN
11

LINDA MCLEAN

9/9/2007

One winner of a salad for sure! Due to allergies did not use the peanut oil. A must to impress guests! Thank you so very much Doppio!

Jodi
9

Jodi

6/18/2007

I really enjoyed this. It had a really different flavor and would be excellent to serve to guests for something a little different. I scaled it down to 4 people. I used spring mix and went a little heavier on the chopped fresh spices in the dressing. I had no fresh dill, so I used dried instead. Very nice, light, nutty flavor. Thanks for the great recipe!

rosesgrenadine
6

rosesgrenadine

11/11/2008

Be careful not to burn the walnuts. They can toast up fast. Also mix dressing separately and pour over greens. Delicious side! Perfect with Arugula.

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