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Apple and Arugula Salad with Almond Brittle

Slicedalmonds

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24
serves

INGREDIENTS

1 lb. 8 oz. natural almonds, sliced
1 cup corn syrup
1/3 cup honey
5 oz. butter
1/3 cup flour
1 tbsp. salt
1/2 tsp. black pepper
1/4 cup white wine vinegar
2 tbsp. apple cider vinegar
1 1/2 tsp. shallot, finely diced
1/4 cup apple cider
1 cup olive oil
3 lb. arugala
6 lb. apples, julienned
1 lb. 8 oz. goat cheese, crumbled

INSTRUCTIONS

  1. 1
    In bowl, mix all ingredients for almond brittle together such as almonds, syrup, honey, butter, flour, salt and pepper with spatula. Spread onto parchment-lined sheet pan, pressing to form 1/4" thick layer.
  2. 2
    Bake in 300°F convection oven 20 to 25 minutes or until deep golden brown, or in 300°F conventional oven 30 to 40 minutes.
  3. 3
    Cool on rack; break into 2" pieces. Store in airtight container at room temperature.                       
  4. 4
    To make vinaigrette: In bowl, combine vinegars and shallot; macerate 30 minutes. In small non reactive saucepan, simmer cider until reduced to 2 tbsp.. Add cider and olive oil to vinegar mixture; whisk to blend. Season with salt and pepper.
  5. 5
    For each serving, to order: Toss 2 cups arugala and 1 cup apples with 1 tbsp. vinaigrette. Mound on serving plate; sprinkle 1/4 cup goat cheese on top. Garnish with 2 oz. Almond Brittle.

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cuisines North & South American, Other North American
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