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Caramelized Walnut, Goat Cheese And Arugula Salad

  • Yield: 4 servings


  • 1/2 cup walnut halves
  • 2 tablespoons brown sugar
  • 1 teaspoon walnut oil
  • 1/4 teaspoon salt
  • Pinch cayenne
  • 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.