An Epicurean Rocket Salad
Author: Kitchens
  • Salad:
  • 1 Cup walnut pieces (optionally, candied)
  • 4 Cups arugula (tightly packed)
  • 1/2 Cup crumbled Gorgonzola cheese or shaved Pecorino
  • 1 Granny Smith apple; cored, and thinly sliced
  • 1/2 Cup Apple Cider Dressing; see below
  • Apple Cider Dressing:
  • 1/2 Cup walnut oil
  • 1/2 Cup apple cider vinegar
  • 2 large shallots; chopped
  • 4 cloves garlic; chopped
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 1/2 Tablespoon Calvados or other apple Brandy
  1. For the Apple Cider Dressing: Combine oil, vinegar, shallots, garlic and salt and pepper to taste in jar or bowl. Add Calvados and shake in jar or whisk well in bowl. (Makes 1 1/4 cups)
  2. For the Salad: Toast walnuts on baking sheet at 350 degrees until lightly browned, about 10 minutes. Combine walnuts, arugula, cheese and apple slices in large salad bowl. Toss with dressing and serve.
To make candied walnuts, whisk an eggwhite gently with a pinch of salt. Toss walnut pieces in eggwhite then coat in brown sugar. Place sugar coated nuts on a baking sheet, and follow instructions above. The sugar should caramelize and harden. Suitable caramelized walnut pieces may be purchased and warmed as above.
Recipe by Recipes at