Make the vingarette by mixing the freshly squeezed lemon juice with the olive oil and black pepper.
Crumble the goat cheese into little chunks.Combine the Arugula, walnuts and goat cheese and top with the vinaigrette.
Serve immediately. This salad is best eaten on the same day.
Candied Walnuts
In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry.