Try this lightly sweet and rich dressing that pairs well with peppery arugula and crisp Candied Walnuts. This vegetarian salad works well on its own, but pairs well with poached or roast chicken.
4 servings | Prep Time: 5 minutes | Cook Time: 5 minutes
- 4oz baby arugula
- 1/2 cup blue cheese (or a young brie)
- 1/2 cup Santé Candied Walnuts
- 2 tbs sherry vinegar
- 1 tbs dijon mustard
- 1 tbs date syrup
- 1/3 cup walnut oil
- Black pepper, optional
- To make the dressing, stir together vinegar, mustard, and date syrup in a jar or glass measuring cup with a small whisk or fork. Slowly drizzle in the walnut oil while stirring. Taste and adjust to your liking. Add freshly cracked black pepper if desired.
- Drizzle the dressing on arugula and blue cheese, then top with Santé Candied Walnuts.