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Caramelized Walnut, Goat Cheese and Arugula Salad
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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
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.
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
In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.
Caramelized walnuts:
1/2-cup walnut halves
2 tablespoons brown sugar
1/4 teaspoon salt
Pinch cayenne
1-teaspoon walnut oil
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.)
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Other Recipes from this Episode
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