Arugula And Romaine With Walnuts And Blue Cheese Vinaigrette

Recipe Ingredients

2 cups	80g / 2.8oz	Arugula leaves - washed, trimmed
2		Romaine lettuce hearts - coarsely chopped
1 cup	146g / 5.1oz	Walnut halves - lightly toasted
3 tablespoons	45ml	Balsamic vinegar
1/2 cup	118ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Coarsely-ground black pepper
6 oz	170g	Blue cheese crumbles - (1 cup)

Recipe Instructions

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.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C34) - from the TV FOOD NETWORK"

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