Arugula, Goat Cheese & Walnut Salad

Sep 18, 2018 at 7:00 AM by Cooking From the Farmers Market, William Sonoma Cookbook

Serving: 4 to 6 
Time: 15 min

2 Tbsp red wine vinegar
3 Tbsp extra-virgin olive oil
1 tsp walnut oil
salt & pepper
6 cups arugula
1/2 cup walnuts, toasted and chopped
1/2 lb fresh goat cheese, crumbled
(Myrtle Creek Heritage Farm in Powell River is a wonderful source of local, fresh goat cheese)

  1. Making the dressing: whisk together the vinegar, olive oil, walnut oil, salt & pepper and set aside
  2. In a serving bowl place arugula, add the walnuts
  3. Drizzle with enough dressing to lightly coat the arugula and toss
  4. Sprinkle with goat cheese and serve.


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