Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Caramelized Walnut, Goat Cheese And Arugula Salad

  • Yield: 4 servings

Ingredients

  • CARAMELIZED WALNUTS:
  • 1/2 cup walnut halves
  • 2 tablespoons brown sugar
  • 1 teaspoon walnut oil
  • 1/4 teaspoon salt
  • Pinch cayenne
  • 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
  • 3 bunches Arugula (about 6 cups packed), tough stems discarded, rinsed and dried
  • 1 Belgian endive, separated into leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces goat cheese, crumbled (about 1/2 cup)

Directions

  • 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 wax paper to cool. (NOTE: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.)
  • In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify. Toss the Arugula and endive in a bowl with the dressing and the remaining salt and pepper.
  • Divide the greens among 4 salad plates.
  • Top each serving with goat cheese and the caramelized nuts. Serve.