Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
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
Wash greens in a salad spinner and spin very dry if needed. (Most packaged greens don’t need to be washed. Crumble Gorgonzola cheese, or if you have one of those big tubs of crumbled Gorgonzola, measure out desired amount. Whisk together the olive oil, balsamic vinegar, and lemon juice (or a little more balsamic vinegar if you’re not using the lemon. Taste the dressing and add a little more olive oil if it seems too strong. Toss salad with desired amount of dressing, until it’s as wet as you prefer. Add most of the crumbled Gorgonzola and toss again. Serve right away, adding a little of the remaining Gorgonzola to the top of each salad as you serve it.