Wilted Arugula and Roasted Walnut Salad with Warm Goat Cheese Fondue

Recipe from Chef Charlie Palmer's "Great American Food."

Ingredients

• 1 organic Granny Smith apple
• 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 walnut halves, toasted

Directions

1. Peel and core apples. Cut into fine julienne. Toss with lemon juice to keep it from discoloring. Cover until ready to use.
2. Wash and dry arugula. Set aside.
3. Combine goat cheese and cream in a small saucepan over low heat; cook, stirring constantly, until smooth and well-combined. Remove from heat.
4. Toss arugula with oil, vinegar and salt and pepper to taste.
5. Arrange equal portions of the dressed arugula on each of 6 chilled salad plates.
6. Randomly place 4 walnut halves and equal portions of the reserved apple julienne over the arugula.
7. Drizzle the warm goat cheese mixture over the salad in a crisscross pattern. Serve immediately.