Arugula And Romaine With Walnuts And Blue Cheese Vinaigrette Recipe

• 2 c. arugula leaves washed, trimmed
• 2 x romaine lettuce hearts coarsely minced
• 1 c. walnut halves lightly toasted
• 3 Tbsp. balsamic vinegar
• 1/2 c. extra-virgin extra virgin olive oil
• 1/2 tsp salt
• 1 tsp coarsely-grnd black pepper
• 6 ounce blue cheese crumbles - (1 c.)

1. Refrigeratesalad plates when you begin preparing your entree.
2. When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates.
3. Scatter toasted walnuts proportionately among the salads.
4. Pour vinegar into a small bowl and whisk in extra-virgin extra virgin olive oil in a slow stream to combine dressing.
5. Season dressing with salt and pepper, then stir in blue cheese crumbles.
6. Ladle dressing proportionately over top of salad plates and serve.
7. This recipe yields 4 servings.

arugula, romaine lettuce, walnut halves, balsamic vinegar, extravirgin extra virgin olive oil, salt, black pepper, blue cheese crumbles

Taken from cookeatshare.com/recipes/arugula-and-romaine-with-walnuts-and-blue-cheese-vinaigrette-70015 (may not work)