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Caramelized Walnut, Goat Cheese And Arugula Salad


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  • 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)
  • 1 1/2 teaspoons Creole mustard
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • 2 tablespoons walnut oil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup walnut halves
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 pinch cayenne
  • 1 teaspoon walnut oil


Servings 4


Step 1

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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