Caramelized Walnut, Goat Cheese and Arugula Salad

Total Time:
23 min
15 min
8 min

4 servings

  • 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
  • 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
  • Caramelized walnuts:
  • 1/2 -cup walnut halves
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • Pinch cayenne
  • 1 -teaspoon walnut oil
  • 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:
  • In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.

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.)

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