Ingredients Jump to Instructions ↓

  1. 3 bunches arugula (about 6 cups packed), tough stems discarded, rinsed and dried

  2. 1 Belgian endive, separated into leaves

  3. Sherry-Walnut Oil dressing, recipe follows

  4. 1/4 teaspoon freshly ground black pepper

  5. 2 ounces goat cheese, crumbled (about 1/2 cup)

  6. Caramelized Walnuts, recipe follows

  7. 1 1/2 teaspoons Creole mustard

  8. 1 tablespoon sherry vinegar

  9. 2 tablespoons walnut oil

  10. 1 tablespoon extra-virgin olive oil

  11. 1/2-cup walnut halves

  12. 2 tablespoons brown sugar

  13. 1/4 teaspoon salt

  14. Pinch cayenne

  15. 1-teaspoon walnut oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.

  3. 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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