Caramelized Walnut, Goat Cheese and Arugula Salad

Ingredients

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

Directions

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.

Sherry-Walnut Oil 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

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

Caramelized walnuts:

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

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.)