Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar

Ingredients

• 5 oz. baby arugula
• 2-3 oz. baby kale
• 2 T + 1 tsp. good quality olive oil
• 1 T good quality balsamic vinegar
• 1 tsp. fresh-squeezed lemon juice
• 1/2 cup crumbled Gorgonzola cheese

Directions

1. If the greens need rinsing, wash them in a salad spinner and spin them until they’re very dry. Most packaged greens can go straight into the bowl without washing.
2. Break up the Gorgonzola, or, if you’re using one of those larger containers of pre-crumbled cheese, portion out as much as you want.
3. In a small bowl, whisk the olive oil with the balsamic vinegar and lemon juice. If you’re skipping the lemon, use a bit more balsamic vinegar instead. Taste the dressing, and if it comes across too sharp, whisk in a little extra olive oil.
4. Toss the greens with as much dressing as you like, stopping when the salad is dressed to your taste. Add most of the Gorgonzola and toss once more.
5. Serve immediately, finishing each salad with a little of the reserved Gorgonzola on top.