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

Ingredients for Rocket Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

• 2 colheres de sopa de azeite de oliva

• 575g red onions, thinly sliced

• 2 tablespoons balsamic vinegar

• 80ml (packed) golden brown sugar

• 60ml water

• 2 tablespoons (1/4 stick) butter

• Large pinch of salt

• 350ml walnut halves

• 950ml 1/2-inch cubes crustless country bread

• 45ml de azeite de oliva extra-virgem

• 80ml de azeite de oliva extra-virgem

• 45ml balsamic vinegar

• 2 140g packages baby rocket

• 2 140g packages soft goat cheese, broken into 1/2-inch pieces, chilled

Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.

Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 177°C. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.

Place rocket in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

Aviso Legal

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