Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

Name: Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

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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.