Arugula And Romaine Salad With Walnuts and Blue Cheese Vinaigrette
2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles
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.
2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles
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.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
http://groups.yahoo.com/group/DoriesRecipeBox/
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