Arugula And Romaine Salad With Walnut And Blue Cheese Vinaigrette


  • 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 (EVOO)
  • 1/2 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1 cup blue cheese crumbles (6 ounces)

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