Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree

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2 teaspoons grapeseed oil

4 rabbit loins

Kosher salt

Freshly ground black pepper

Wilted Arugula Salad, recipe follows

Goat Cheese Quenelles, recipe follows

Arugula Puree, recipe follows

1/4 cup walnuts, toasted and chopped, for garnish 

1/4 cup walnuts, toasted and chopped, for garnish

Wilted Arugula Salad:

 3 tablespoons extra-virgin olive oil

 1 tablespoon minced shallot

 1/8 teaspoon minced garlic

 1 Japanese eggplant, thinly sliced

 1 tablespoon balsamic vinegar

 2 tablespoons white wine

 1 Bosc pear, julienned

 1/4 cup roasted yellow onion, julienned

 2 cups arugula

 Kosher salt

 Freshly ground black pepper

Goat Cheese Quenelles:

 1/2 cup goat cheese

 1 tablespoon minced shallots

 1 tablespoon chopped chives

 1 tablespoon chopped chervil 3 tablespoons heavy cream

Arugula Puree:

 2 cups arugula, loosely packed

 1/2 cup spinach

 2 tablespoons extra-virgin olive oil

 2 to 3 tablespoons water

Kosher salt and freshly ground pepper

 Kosher salt and freshly ground pepper