Recipe

Arugula Salad With Gorgonzola Cheese And Roasted Pecans Recipe

	Fluffy24 / All my dishes 1 year, 4 months ago A delightful salad for any time. Prep:5m Servings:4	Fluffy24
	beautiful and delicious

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momo_55gra

magali777

elgab89

sday5

Ingredients

8 heaping cups fresh baby arugula leaves

Dressing (enough for about 4 dinner salads)

2 Tablespoons Raspberry Balsamic Vinegar or just Raspberry Vinegar

¼ Cup sugar

Pinch of salt

½ Cup Canola Oil

1 Tablespoon poppy seeds

1/4 Cup crumbled gorgonzola (add more if you are a blue cheese fan)

1 Cup toasted pecans (baked at 350 for 10-15 minutes until fragrant)

Directions

Place arugula leaves into a large mixing bowl. Place raspberry vinegar, sugar and salt into a blender and blend for 15 seconds. With blender running on low, slowly drizzle canola oil in until emulsified. Pour into serving bowl and stir in poppy seeds.

Drizzle dressing slowly over arugula leaves while gently tossing to coat. Place onto 4 serving dishes. Top each salad with gorgonzola and toasted pecans.

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Comments

momo_55grandma 1 year, 4 months ago said:
Different very interesting must try thanks

elgab89 1 year, 4 months ago said:
Another great one! The sweet and sour taste of Raspberry Vinegar with the saltiness of Gorgonzola should work amazingly! Saved it!

magali777 1 year, 4 months ago said:
Mmmm...love this!

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