Arugula Salad with Candied Walnuts and Sherry Vinaigrette

Candied Walnuts: 

1 cup walnuts, soaked and dehydrated

1/2 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 teaspoon coconut sugar or maple powder

pinch cinnamon

pinch salt


Combine ingredients in a bowl and stir until well coated. Dehydrate for 24 hours.

Sherry Vinaigrette:

1/2 cup olive oil

1/4 cup sherry vinegar

1/2 tablespoon maple syrup or sweetener of choice

1 tablespoon shallot, minced


Whisk above ingredients together until emulsified.


1 large handful arugula

1/4 of an apple or peach, shaved thin on a mandolin

Herb chèvre cheese (directions on how to make under herb chèvre cheese recipe)

pinch salt and pepper


Toss arugula, salt, pepper, sherry vinaigrette, and half of the apple or peach together. Gently toss together with the dressed salad. Place dressed salad on a plate. Cut a small piece of herb chèvre cheese on the salad. Garnish with remaining apple or peach slices and black pepper.