by Mariya
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Mariya's Notes:
Expand1, 6 oz zucchini Ask a question about this ingredient
3/4 cups sherry vinegar Ask a question about this ingredient
2 tablespoons Grand Marnier Ask a question about this ingredient
1 packed cup fresh arugula Ask a question about this ingredient
1 Granny Smith apple-peeled and diced small Ask a question about this ingredient
1.5 ounces red onion-thinly sliced Ask a question about this ingredient
3 ounces brie cheese-cut into 1/2 inch cubes Ask a question about this ingredient
2 heaping tablespoons dried cranberries Ask a question about this ingredient
2 heaping tablespoons toasted walnuts Ask a question about this ingredient
salt and freshly ground black pepper-to taste Ask a question about this ingredient
3 tablespoons the best olive oil you can get your hands on Ask a question about this ingredient
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.
Ask a question about this stepPour 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).
Ask a question about this stepLay arugula into a salad bowl and add apples.
Ask a question about this stepTop with zucchini, red onion, cheese, cranberries, walnuts, salt, and pepper.
Ask a question about this stepDrizzle the sherry vinegar reduction and olive oil over the salad.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
