- olive oil - 2 items. spoons (caramelized onions)
- red onions - 550 Grams (caramelized onions)
- Balsamic vinegar - 2 Art. spoons (caramelized onions)
- golden brown sugar - 1/3 cup (candied walnuts)
- water - 1/4 Cups (candied walnuts)
- butter - 2 items. spoons (candied walnuts)
- salt - 1 pinch (large) candied walnuts)
- halves of walnuts - 1 1/2 Cups (candied walnuts)
- cubes of bread measuring 1 cm - 4 Cups (croutons)
- olive oil - 3 items. spoons (crackers)
- olive oil - 5 Art. spoons (salad)
- Balsamic vinegar - 3 Art. spoons (salad)
- 300 grammes (salad)
- goat cheese - 30 Grams (salad)
1. Prepare caramelized onions. Heat the oil in a large frying pan over medium heat. Add finely chopped onions. 2. Fry until golden brown, about 18 minutes. Remove from heat. Sprinkle with balsamic vinegar, mix. Season with salt and pepper. 3. Prepare candied walnuts. Mix sugar, water, butter and a pinch of salt in a large frying pan. Bring to a boil and simmer for 1 minute. 4. Add the walnuts, mix. Cook for about 3 minutes. Lay the nuts on a sheet of foil and quickly separate them with forks. Allow to cool. Nuts can be prepared in advance in 2 hours. Leave to stand at room temperature. 5. To make breadcrumbs, cut the bread into cubes 1 cm in size. Preheat the oven to 175 degrees. Put the bread cubes in a large bowl. Sprinkle with olive oil and stir. Lay the cubes of bread in one layer on a baking sheet. Sprinkle with salt and pepper. Bake until crisp, stirring occasionally, 15 minutes. Crackers can be prepared in advance for 2 hours. Leave to stand at room temperature. 6. Chop the goat cheese into cubes 1 cm in size. 7. Beat the balsamic vinegar and olive oil in a small bowl. Season with salt and pepper. 8. Put the arugula in a large bowl. Add the onion and evenly distribute. Add nuts, crumbs and goat cheese. Stir with dressing and serve immediately.
Servings: 3-4