Author Notes
This salad has great savory/sweet flavors. I really like enjoying it with a hearty, toasted multi grain baguette (topped with a bit of parm). The light dressing really brings out the flavor of the fresh veggies. —Mariya
Ingredients
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1,
6 oz zucchini
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3/4 cup
sherry vinegar
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2 tablespoons
Grand Marnier
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1
packed cup fresh arugula
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1
Granny Smith apple-peeled and diced small
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1.5 ounces
red onion-thinly sliced
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3 ounces
brie cheese-cut into 1/2 inch cubes
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2 heaping tablespoons
dried cranberries
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2 heaping tablespoons
toasted walnuts
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salt
and freshly ground black pepper-to taste
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3 tablespoons
the best olive oil you can get your hands on
Directions
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Trim the ends of the zucchini and cut it in half; using a mandoline, thinly slice the zucchini halves; stack the zucchini slices on top of each other and thinly cut them lengthwise.
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Pour vinegar and Grand Marnier into a small sauce pan; reduce, over medium-low heat, until the mixture thickens (and reduces by a bit more than half).
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Lay arugula into a salad bowl and add apples.
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Top with zucchini, red onion, cheese, cranberries, walnuts, salt, and pepper.
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Drizzle the sherry vinegar reduction and olive oil over the salad.
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