Zucchini Salad With Brie And A Grand Marnier Sherry Vinegar Reduction

• 1, 6 oz zucchini
• 3/4 cup sherry vinegar
• 2 tablespoons Grand Marnier
• 1 packed cup fresh arugula
• 1 Granny Smith apple-peeled and diced small
• 1.5 ounces red onion-thinly sliced
• 3 ounces brie cheese-cut into 1/2 inch cubes
• 2 heaping tablespoons dried cranberries
• 2 heaping tablespoons toasted walnuts
• salt and freshly ground black pepper-to taste
• 3 tablespoons the best olive oil you can get your hands on

1. 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.
2. 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).
3. Lay arugula into a salad bowl and add apples.
4. Top with zucchini, red onion, cheese, cranberries, walnuts, salt, and pepper.
5. Drizzle the sherry vinegar reduction and olive oil over the salad.

zucchini, sherry vinegar, grand marnier, fresh arugula, red onion, brie cheese, cranberries, walnuts, salt, olive oil

Taken from food52.com/recipes/5451-zucchini-salad-with-brie-and-a-grand-marnier-sherry-vinegar-reduction (may not work)