Caramelized Walnuts, Goat Cheese and Watermelon Salad
w/ White Fig & Meyer Lemon Vinaigrette- Serves 4
Pairs well with our Three Sisters Cuveé White Wine

3 bunches Arugula (Roughly 12 ounces, tough stems discarded)
1 ½ - pound chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 Cups)
3 ounces goat cheese, crumbled

Caramelized Walnuts:
½ Cup walnut halves 
2 Tablespoons brown sugar
¼ teaspoon salt
Pinch of Cayenne
1 teaspoon HEARST RANCH Winery Mission Blend Olive Oil

White Fig & Meyer Lemon Vinaigrette:
1 Tablespoon HEARST RANCH Winery Meyer Lemon Olive Oil
1 Tablespoon HEARST RANCH Winery White Fig Vinegar
Coarse salt and ground pepper


Caramelized Walnuts: In a medium skillet, cook the walnuts, brown sugar, salt, cayenne, and 1 teaspoon of olive oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool.

Dressing: In a small bowl, whisk together the olive oil and vinegar, beating to emulsify. Add salt and pepper to taste.

Toss the arugula with the dressing. Divide the salad greens among 4 plates. Top each serving with goat cheese, watermelon, and the caramelized nuts. Enjoy!