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.
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