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.