Ingredients

3 bunches arugula (about 6 cups packed), tough stems
discarded, rinsed and dried
1 Belgian endive, separated into leaves
Sherry-Walnut Oil dressing, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
Caramelized Walnuts, recipe follows

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.

Ingredients

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

Directions

In a small bowl, mix
together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to
emulsify.

Ingredients

Caramelized walnuts:
1/2-cup walnut halves
2 tablespoons brown sugar
1/4 teaspoon salt
Pinch cayenne
1-teaspoon walnut oil

Directions

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.)