Warm Goat Cheese & Arugula Salad with Dollarhide Honey & Lavender Vinaigrette

Serve with St. Supéry Sauvignon Blanc

8 ounces fresh goat cheese
cup chopped walnuts
cup honey
cup sauvignon blanc
cup tangerine or orange juice
1 teaspoon dried lavender flowers
cup walnut oil
1 tablespoon fresh lemon juice
2 cups arugula washed and thoroughly dried

Preheat oven to 375 degrees.

Divide the goat cheese into four pieces and form each into a disc. Dip the discs into the chopped walnuts to lightly coat both sides. Place the coated goat cheese onto a cookie sheet and refrigerate for at least 15 minutes before baking.

In a small saucepan, combine the honey, wine, juice and lavender and simmer until reduced to cup. Strain out the lavender flowers, allow the mixture to cool, then whisk in the walnut oil and add the lemon juice.

To assemble:
Remove the cookie sheet from the refrigerator and bake the goat cheese for 5 minutes or until warm in the center. Toss the arugula with just enough vinaigrette to moisten and divide among four salad plates. Place a warm goat cheese disc on top of the arugula and drizzle with more vinaigrette.

Serves 4