Ingredients Jump to Instructions ↓

  1. 2 cups arugula leaves, washed and trimmed

  2. 2 hearts romaine lettuce , coarsely chopped

  3. 1 cup walnut halves, lightly toasted

  4. 3 tablespoons balsamic vinegar

  5. 1/2 cup extra-virgin olive oil, eyeball it

  6. 1/2 teaspoon salt

  7. 1 teaspoon coarse black pepper

  8. 6 ounces, (1 cup) blue cheese crumbles

Instructions Jump to Ingredients ↑

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


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