Caramelized Walnut, Goat Cheese and Arugula Salad

Name: Caramelized Walnut, Goat Cheese and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Toss the arugula and endive in a bowl with the dressing and the salt and pepper.
2
Divide the greens among 4 salad plates.
3
Top each serving with goat cheese and the caramelized nuts.
4
Serve.
5
In a small bowl, mix together the mustard, vinegar and salt.
6
Whisk in the walnut oil and olive oil, beating to emulsify.
7
In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and 1 teaspoon of walnut oil over medium-high heat.
8
Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts.
9
Transfer to a baking sheet covered with waxed paper to cool.
10
(Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.)

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Caramelized Walnut, Goat Cheese and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!