Recipe

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)

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.