Mediterranean•healthy
Rocca Salad
This Rocca salad paired with creamy goat cheese and candied walnuts is so light and simple, it will brighten up any main course.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups Arugula
- ½ cup Candied Walnuts
- ¼ cup Goat Cheese
- 2 tsp. Olive Oil
- 1 tsp. Lemon Juice
- ¼ tsp. Black Pepper
- ½ cup Whole Walnuts
- 1 tb. Butter
- 2 tb. White Granulated Sugar
Instructions
- 1
Wash the Arugula leaves and set aside to dry
- 2
Make the vingarette by mixing the freshly squeezed lemon juice with the olive oil and black pepper.
- 3
Crumble the goat cheese into little chunks.Combine the Arugula, walnuts and goat cheese and top with the vinaigrette.
- 4
Serve immediately. This salad is best eaten on the same day.
- 5
Candied Walnuts