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Caramelized Walnut, Goat Cheese and Arugula Salad
Ingredients
- CARAMELIZED WALNUTS:
- 1/2 cup walnut halves
- 2 tablespoons brown sugar
- 1 teaspoon walnut oil
- 1/4 teaspoon salt
- Pinch cayenne
- 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
- 3 bunches Arugula (about 6 cups packed), tough stems discarded, rinsed and dried
- 1 Belgian endive, separated into leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces goat cheese, crumbled (about 1/2 cup)
Instructions
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 wax paper to cool. (NOTE: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.)
In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify. Toss the Arugula and endive in a bowl with the dressing and the remaining salt and pepper.
Divide the greens among 4 salad plates.
Top each serving with goat cheese and the caramelized nuts. Serve.
Yield: 4 servings