Food Network: Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

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Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette
Recipe courtesy Rachael Ray

Ingredients
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

Directions
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.