Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

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.