6 cups arugula
1/2 cup California walnuts
1/2 cup grapes, halved
1/4 cup red onion, thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup olive oil
3 tablespoons fig balsamic vinegar
Combine arugula, walnuts, grapes, red onion and blue cheese
Drizzle the salad with olive oil and balsamic just before serving serve.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
