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

Serve with St. Supéry Sauvignon Blanc

8 ounces fresh goat cheese
¼ cup chopped walnuts
¼ cup honey
¼ cup sauvignon blanc
¼ cup tangerine or orange juice
1 teaspoon dried lavender flowers
½ 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 ¼ 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