Emeril's Arugula Salad

Ingredients

Cooking Directions

Preheat oven to 350 degrees. Arrange walnut halves on a baking sheet and bake until lightly golden, about 5 to 7 minutes. Let cool completely. To make the gastrique, in a small non-reactive saucepan combine the vinegar, sugar and orange juice, bring to a boil and cook until it's a syrup consistency, about 5 to 10 minutes. Let cool completely in a heat-resistant glass bowl. You will have about 1/3 cup.

In a large bowl toss arugula with olive oil and salt and pepper and mound on a serving platter. In a large bowl combine the Blue cheese, tomatoes shallots, tarragon, orange segments, olive oil and salt and pepper, and toss together. Arrange on top of the arugula. Drizzle with the gastrique and then sprinkle with toasted walnuts and chopped chervil. Serve immediately.

Recipe courtesy of Emeril Lagasse © 2001