The Farmers Market at the X

The Farmers Market at the X

Tuesdays 12:30 - 6 p.m. May - 3rd Week of November
Cyr Arena, Forest Park, Springfield, MA

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Sponsored by
Concerned Citizens
for Springfield

Funded by the

and Private
Contributors.

arugula salad w/carmelized onions...

CARAMELIZED ONIONS
2 T. olive oil
1/1/4 # red onions, thinly sliced
2T balsamic vinegar
CANDIED WALNUTS (or buy them at our market)
1/3 cup packed golden brown sugar
1/4 cup water
2T butter
pinch of salt
1 1/2 cups walnut halves

CROUTONS
4 cups 1/2” cubes crustless country bread (like Arnold’s)
3T extra-virgin olive oil
3T balsamic vinegar
10 oz. arugula
8-10 oz. soft goat cheese

Onions--heat oil in heavy large skillet over medium high heat. Add onions.
Saute until golden, about 18 minutes. Remove from heat. Sprinkle with
vinegar, stir to blend, season with salt and pepper.

Candied Walnuts--Combine first 4 ingredients in another heavy large skillet.
Bring to boil, whisking. Boil 1 minute. Add walnuts, stir. Toss until syrup
forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and
quickly separate nuts with forks. Cool. Can be made ahead.

Croutons--Preheat oven to 350 degrees. Place bread cubes in large bowl.
Drizzle with oil tossing constantly to coat evenly. Scatter cubes in single
layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake until
crisp stirring occasionally, about 15 minutes. These also can be made
ahead.

Salad--Whisk oil and vinegar in small bowl. Season dressing with salt and
pepper.

Place arugula in very large bowl. Drop in onions tossing to distribute
evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to
coat lightly.