Caramelized Walnut, Goat Cheese And Arugula Salad

Recipe Ingredients

3		Arugula - (abt 6 cups packed) - tough stems
		Discarded, rinsed and dried
1		Belgian endive - separated into leave
		Sherry-Walnut Oil dressing - (see below)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 oz	56g	Goat cheese - crumbled (abt 1/2 cu
		Sherry Walnut Oil Dressing
1 1/2 teaspoons	7.5ml	Creole mustard
1 tablespoon	15ml	Sherry vinegar
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Walnut oil
1 tablespoon	15ml	Extra-virgin olive oil
		Caramelized Walnuts
1/2 cup	73g / 2.6oz	Walnut halves
2 tablespoons	30ml	Brown sugar
1/4 teaspoon	1.3ml	Salt
1		Cayenne
1 teaspoon	5ml	Walnut oil

Recipe Instructions

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.

For Sherry-Walnut Oil Dressing: In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.

For Caramelized Walnuts: 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.)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E01) - from the TV FOOD - NETWORK

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