Arugula & Romaine Salad With Walnuts & Blue Cheese Vinaigrette

By á-32809

Ingredients

• 2 cups Arugula Leaves, trimmed
• 2 each Hearts Romaine Lettuce
• 1 cup Walnut Halves, light toasted
• 3 tablespoons Balsamic Vinegar
• 1/2 cup Olive Oil
• 1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Blue Cheese Crumbles

Preparation

Step 1

Coarsely chopped romaine lettuce. Combine arugula and romaine lettuce; divide evenly among 4 plates. Scatter toasted walnuts evenly among plates. Pour vinegar into small bowl and whisk in olive oil. Season with salt and pepper, then stir in blue cheese. Ladle dressing evenly overtop of salads and serve.