Recipe from www.walnuts.org

Ingredients
For The Candied Walnuts:
1 cup walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
For The Walnut Vinaigrette:
1 cup extra-virgin olive oil
1/2 cup sherry vinegar
1/4 cup walnut oil
Sea salt
Freshly ground black pepper
For The Watercress And Endive Salad:
3 cups watercress tops with 2-inches of
the stem left
12 red endive leaves

For The Beet Ravioli Sheets:
1 extra large beet (1-1/4 to 1-1/2 pounds)
Extra-virgin olive oil
For The Goat Cheese Filling:
45 g fresh goat cheese, room temperature
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh curly parsley
1 tablespoon minced shallot
Sea salt
Freshly ground black pepper
To Assemble The Dish:
25 g fresh goat cheese
Walnut oil
100 g of your favorite aged, firm goat
cheese

Method
Make the candied walnuts:
1. Preheat the oven to 160° C; position the rack in the middle. Spread walnuts out on a baking tray and toast 10 minutes, or until fragrant. Set the walnuts aside while you make the sugar glaze.

2. In a medium pot set over medium-high heat, combine the sugar with 1/2 cup of water, and bring to a boil. Add the cinnamon, reduce the heat to low, and simmer for 4 minutes until you smell the cinnamon and sugar caramelising. Fold in the walnuts and cook for another 30 seconds. Transfer the coated nuts to a parchment-lined baking tray.
Allow the nuts to cool to room temperature; then using your hands or a mallet, crush
the nuts.

Make the walnut vinaigrette:
3. Using a fork, blend the olive oil, sherry vinegar, and walnut oil. Season to taste with
salt and pepper. The vinaigrette will look ‘broken’, not uniform.

4. In a large bowl toss the watercress and endive together. Set aside until you are ready
to assemble the dish.

Make the beetroot ravioli sheets:
5. Preheat the oven to 175° C; position the rack in the middle. Using an adjustable mandoline, slice the beets into 1.5 mm slices. You will need 24 slices. Using a ring
cutter, cut each slice into 6-7 cm circles. Lay the cut circles onto parchment lined baking
trays. Brush the beet circles with a little olive oil. Bake the beet circles for 10 minutes, or until soft. Transfer to a cooling rack and let cool. Set aside until ready to use.

Make the goat cheese filling:
6. Place the goat cheese, chives, parsley, shallot, salt, and pepper in a stand mixer fitted
with the paddle attachment, and mix at low speed until well combined. Transfer the
mixture to a pastry bag. Line a large cutting board or a counter with parchment paper.
Lay 12 of the beet circles on top of the paper. Pipe enough filling to leave a 1.5 cm
unfilled diameter around. Repeat until all 12 circles are filled. Place the remaining beet
circles on top of the filled beet circles, and using the back of a spoon, gently mold the
ravioli into shape and press the edges of the beet circles together.

Assemble the dish:
7. Divide the ravioli among 4 chilled plates–you should have 3 ravioli per plate. Place the
Watercress and Endive Salad on top of the ravioli and around each plate, and drizzle the
dressing over. Add a couple of curls of the hard goat cheese and sprinkle some Candied
Walnuts on top and around. Drizzle some walnut oil on top before serving.