Ingredients Jump to Instructions ↓

  1. 3 bunches arugula (about 6 cups packed), tough stems discarded, rinsed and dried 1 Belgian endive, separated into leaves Sherry-Walnut Oil dressing 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese, crumbled (about 1/2 cup) Caramelized Walnuts

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. Yield : 4 servings


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