Arugula Salad With Gorgonzola Cheese And Roasted Pecans
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)
How to make it
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.