Beth Dreiling Hontzas
Prep Time
20 Mins
Bake Time
10 Mins
Cook Time
8 Mins
Cool Time
15 Mins
Makes 6 to 8 servings

If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, use a variety of mushrooms such as shiitake, portobello, oyster, or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms will yield tasty results too.

How to Make It

Step 1

Place walnuts in a single layer on a baking sheet.

Step 2

Bake at 350° for 8 to 10 minutes or until toasted.

Step 3

Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.

Step 4

Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

Ratings & Reviews

Sarah417k's Review

June 21, 2010
Terrific. I use Ken's Balsammic with Honey and it is perfect. I have made it several times; often I add some chicken and make it as a main course, but it is a great starter for guests.