Chef Charlie Palmer

Wilted Arugula and Roasted Walnut Salad with Warm Goat Cheese Fondue

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Servings

Chef Charlie Palmer

This salad pairs well with grilled meats and game.

Peel and core apples; cut into fine julienne.
Toss with lemon juice to keep apples 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.

NOTE:

A long-tined fork or clean squeeze bottle works well to drizzle Goat Cheese Fondue over dressed salad.

Filed in: Arugula, Charlie Palmer, Goat Cheese Fondue, Organic Granny Smith Apples, Organic Lemons, Red Walnuts, Salad, Watercress, Wilted Greens