Caramelized Walnut, Goat Cheese And Arugula Salad

By á-174942

Ingredients

• SHERRY-WALNUT OIL DRESSING:
• 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
• CARAMELIZED WALNUTS:
• 1/2 cup walnut halves
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 pinch cayenne
• 1 teaspoon walnut oil

Details

Servings 4

Preparation

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.