Caramelized Walnut, Goat Cheese And Arugula Salad

Caramelized Walnut, Goat Cheese And Arugula Salad
Caramelized Walnut, Goat Cheese And Arugula Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    bunches arugula - (abt 6 cups packed) tough stems

  • discarded, rinsed and dried

  • 1

    Belgian endive separated into leaves

  • Sherry-Walnut Oil dressing (see below)

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 2

    ounces goat cheese crumbled (abt 1/2 cup)

  • SHERRY-WALNUT OIL DRESSING:

  • 1 1/2

    teaspoons Creole mustard

  • 1

    tablespoon sherry vinegar

  • 1/4

    teaspoon salt

  • 2

    tablespoons walnut oil

  • 1

    tablespoon extra-virgin olive oil

  • CARAMELIZED WALNUTS:

  • 1/2

    cup walnut halves

  • 2

    tablespoons brown sugar

  • 1/4

    teaspoon salt

  • 1

    pinch cayenne

  • 1

    teaspoon walnut oil

Directions

Toss the arugula and endive in a bowl with the dressing and the salt and pepper. Divide the greens among 4 salad plates. Top each serving with goat cheese and the caramelized nuts. Serve. For Sherry-Walnut Oil Dressing: In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify. For Caramelized Walnuts: In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool. (Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.) This recipe yields 4 servings.

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