Wilted Arugula and Roasted Walnut Salad with Warm Goat Cheese Fondue
By Chef Charlie Palmer

  • Ingredients

  • 1 Organic Apples (use Granny Smith Apples)
  • 1/2 teaspoon Organic Lemon juice freshly squeezed
  • 3 bunches Arugula Watercress or Chicory
  • 4 1/2 ounces Goat Cheese
  • 3 tablespoons Heavy Cream
  • 1/3 cup Walnut Oil
  • 3 tablespoons White Wine Vinegar
  • Coarse Salt
  • Pepper
  • 24 Walnuts halves toasted

  • Directions

  • Peel and core apples.

  • Cut into fine julienne.

  • Toss with lemon juice to keep it from discoloring.

  • Cover until ready to use.

  • Wash and dry arugula.

  • 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 and 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.