Recipe for Arugula and Romaine with Walnuts and Blue Cheese Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
2 cup arugula leaves washed, trimmed
2 x romaine lettuce hearts coarsely chopped
1 cup walnut halves lightly toasted
3 tbl balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 tsp salt
1 tsp coarsely-ground black pepper
Instructions:
Instructions: 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.

This recipe yields 4 servings.

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