Arugula Salad with Caramelized Onions, Goat Cheese, Candied Walnuts,and Croutons

(Adapted from Kate Ewald's "Arugula Salad with Caramelized Onions,Goat Cheese, and Candied Walnuts"
Published in Bon Appetit March 2010 Accessed via epicurious.com)

Caramelized Onions:
2 tbsp olive oil
1 large red onion thinly sliced
2 tbsp balsamic vinegar

Heat oil in large skillet over medium heat.  Add onions and saute until golden (about 15 minutes).  Remove from heat and sprinkle with balsamic vinegar.  Stir and season with salt and pepper.

Candied Walnuts:
1/3 c brown sugar
1/4 c water
2 tbsp butter
Pinch of salt
1 1/2 c walnut halves

Combine sugar, water, butter, and salt in large skillet and bring to boil, whisking continually.  Boil 1 minute then add walnuts and continue to cook and stir until syrup forms glaze on nuts (about 3 minutes).  Immediately transfer nuts to sheet of foil and quickly separate nuts with a fork.  Let stand at room temperature.  (Can be
made several hours in advance).  I usually only use about 1/2 of these in the salad.

Croutons:
2 cups of 1/2 inch cubes of bread
1.5 tbsp olive oil

Preheat oven 350 degrees.  Place bread cubes in bowl and toss with oil until coated evenly.  Scatter cubes on baking sheet and sprinkle with salt and pepper.  Bake until crisp, stirring occasionally, about 15 minutes.  Let stand at room temperature.  Can be made several hours ahead.

Salad:
5 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
10 oz arugula
5 oz soft goat cheese broken into pieces

Whisk oil and vinegar in small bowl and season with salt and pepper. Place arugula in large bowl - add onions, nuts, croutons, and goat cheese.  Drizzle dressing over the salad to coat it lightly.  Side note: eyeball the amount of croutons, onions, nuts, and cheese that you put in so that you get a balanced salad.  I usually only make this salad for two, which means I have left over dressing, arugula, nuts, croutons, and cheese that I will use to make a salad the next day.  I use the ingredients more as a guideline, so I would recommend catering
the amount of ingredients you use, to the size of the salad you want to make.


Meal options:
Serve with french bread broiled in the oven with cheese on top (aka "cheese toast") and with a side of fresh fruit.