Caramelized Walnut, Goat Cheese and Arugula Salad

• 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.)

arugula, endive, sherrywalnut oil dressing, salt, freshly ground black pepper, goat cheese, walnuts, creole mustard, sherry vinegar, salt, walnut oil, extravirgin olive oil, walnut halves, brown sugar, salt, cayenne, walnut oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/caramelized-walnut-goat-cheese-and-arugula-salad-recipe.html (may not work)