Caramelized Walnut, Goat Cheese and Arugula Salad

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Nuttin' But Nuts

Rated 5 stars out of 5
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  • Read 3 Reviews
Total Time:
23 min
Prep
15 min
Cook
8 min
Yield:
4 servings
Level:
--
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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.

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:

  • 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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Newest Ratings and Reviews

Read all 3 reviews

  • on June 22, 2007

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    Why buy granola when this is so easy to make and sooo good. It's excellent for a meal or a snack especially if your on a diet, and a really good appetite suppressor.

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  • on May 04, 2007

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    This was an excellent salad that was very well received by my guests at a BBQ. Even the young boy had a 2nd helpings of it. I added some baby greens to the lettuce mix, not knowing if the guests were arugula fans. I love arugula, so there was a heavy dose of that, as well. It all went together so well. The dressing was an excellent compliment to the flavors. This is a keeper. Thanks Emeril for another fantastic recipe!

    people found this review Helpful.
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  • on November 18, 2004

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    Made dressing with balsalmic vinegar and walnut oil, fresh pressed garlic, salt, pepper, sugar. I didn't have the sherry wine vinegar or Creole mustard on hand. The goat cheese and carmelized walnuts in combination w/ an arugula mix worked great too.

    people found this review Helpful.
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