Remove the stems; tear the leaves into 3 inch pieces and reserve in a serving bowl.
Sauté the garlic and walnuts in the oil over medium high heat until the garlic starts to turn golden but not brown. You don't want to burn the garlic or all you will taste is burnt garlic!
Remove from the heat and add the walnut oil, sherry vinegar, sugar, a little bit of salt and a bunch of pepper depending on how spicy you want the dressing. Whisk all the ingredients together.
Pour the hot vinaigrette over the arugula and toss. Let the salad sit for 5 to 10 minutes until the arugula wilts.
Arugula can be very gritty so be sure to wash it several times until there is no evidence of that nasty grit that can ruin a meal instantly.You can serve this separately by plating four servings and top with some crumbled goat cheese or you can serve it in the serving bowl with the crumpled cheese on top. Either way you have a great looking and better tasting salad.