Wilted Arugula and Roasted Walnut Salad

Food Service Search Staff

INGREDIENTS:1 Granny Smith apple
½ tsp. fresh lemon juice
3 bunches arugula
4 ½ ounces fresh goat cheese
3 Tbsp. heavy cream
3/8 cup walnut oil
3 Tbsp. white wine vinegar
as needed, coarse salt
as needed, pepper
24 toasted walnut halvesDIRECTIONS:Peel and core apples. Cut into fine julienne. Toss with lemon juice to keep from discoloring. Cover until ready to use.

Wash and dry arugula. Pick off any discolored parts. Set aside. Combine goat cheese and cream in a small saucepan over low heat. Cook, stirring constantly, until smooth and well-combined. Remove from heat.

Toss arugula with oil and vinegar; add salt and pepper to taste. Arrange equal portions of the dressed arugula on each of 6 chilled salad plates. Randomly place 4 walnut halves and equal portions of the reserved apple julienne over the arugula. Drizzle the warm goat cheese mixture over the salad in a crisscross pattern. Serve immediately.SERVINGS:6 servingsFrom:Great American Food by Charlie Palmer with Judith Choate (Random House, 1996; $50 hardcover)PHOTO CREDIT:Photo Credit: GOZEN KOSHIDA/GREAT AMERICAN FOOD