Caramelized Walnut, Goat Cheese and Arugula Salad (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
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 |
1 1/2 teaspoons creole mustard |
1 tablespoon sherry vinegar |
1/4 teaspoon salt |
2 tablespoons walnut oil |
1 tablespoon extra-virgin olive oil |
1/2 -cup walnut halves |
2 tablespoons brown sugar |
1/4 teaspoon salt |
pinch cayenne |
1 -teaspoon walnut oil |
Directions:
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. Sherry-Walnut Oil Dressing:
3. In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.
4. Caramelized walnuts:
5. 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.)
|
|