Arugula And Romaine With Walnuts And Blue Cheese Vinaigrette Recipe

1. 1

   Refrigeratesalad plates when you begin preparing your entree.

2. 2

   When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates.

3. 3

   Scatter toasted walnuts proportionately among the salads.

4. 4

   Pour vinegar into a small bowl and whisk in extra-virgin extra virgin olive oil in a slow stream to combine dressing.

5. 5

   Season dressing with salt and pepper, then stir in blue cheese crumbles.

6. 6

   Ladle dressing proportionately over top of salad plates and serve.

7. 7

   This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.