Baby Arugula, Caramelized Walnuts and Feta Cheese
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

5 T              Champagne vinegar
1T               Dijon mustard
1/2 t            Dry mustard
1/2 cup      Extra virgin olive oil
       Salt and pepper, to taste
12 oz         Baby arugula
6 oz            Feta cheese, crumbled
3/4 cup      Walnuts
2 T              Maple syrup
Yield:     6

mustard, dry mustard, salt, and pepper. While
whisking, slowly add the olive oil until the
vinaigrette is emulsified.

2.   Place walnuts in skillet over medium heat.
Toast for 2 minutes, add maple syrup, shaking
handle of pan frequently until nuts begin to darken
(about 3-5 minutes). Be careful, nuts burn easily.
Remove and set on parchment paper to cool.

3.   To serve: toss the greens with enough dressing
to moisten, add caramelized walnuts and mix,
place a portion of the salad green in the center of
the serving plate, sprinkle with crumbled feta
cheese and serve immediately.
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