Receta Arugula And Romaine With Walnuts And Blue Cheese Vinaigrette
Ingredientes
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Direcciones
- Refrigeratesalad 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 proportionately among the salads.
- Pour vinegar into a small bowl and whisk in extra-virgin 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 proportionately over top of salad plates and serve.
- This recipe yields 4 servings.