Apple, grape, and walnut salad with blue cheese
2 Tbsp, extra-virgin
¼ tsp, freshly ground
3 cup(s), baby leaves
3 cup(s), shredded
1 cup(s), seedless, red and/or green, cut in half
1 large, cored, sliced
¼ cup(s), crumbled
- Place walnuts in a small skillet over medium heat; cook, stirring, until toasted, about 2 to 3 minutes. Remove from heat; set aside.
- In a large bowl, whisk together oil, vinegar, mustard, salt and pepper; add arugula, romaine, grapes and apple and toss to coat.
- Place 2 cups salad on each of 4 salad plates. Sprinkle each with 1 tablespoon walnuts and 1 tablespoon cheese. Yields 1 salad per serving.