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Name: EASY ARUGULA SALAD WITH WINE VINAIGRETTE
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Salad Ingredients:; Arugula; creamy Gorgonzola {honestly anything but ore-crumbled}; candied walnuts; Bartlet pear (I use Berries sometimes) pear needs to be ripe; Dressing; 1/3 c olive oil; 1/3 c white wine vinegar (or Champagne); 1/2 tsp minced garlic; pepper; Ingredients for Candied Walnuts:; 1 cup walnut halves/pieces (you can also use this recipe; 1/4 cup white granulated Swerve sugar; 1 Tbsp unsalted butter

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INGREDIENTS

Salad Ingredients:
Arugula
creamy Gorgonzola {honestly ; anything but ore-crumbled}
candied walnuts
Bartlet pear (I use Berries sometimes) ; pear needs to be ripe
Dressing
1/3 c olive oil
1/3 c white wine vinegar (or Champagne)
1/2 tsp minced garlic
pepper
Ingredients for Candied Walnuts:
1 cup walnut halves/pieces (you can also use this recipe
1/4 cup white granulated Swerve sugar
1 Tbsp unsalted butter

INSTRUCTIONS

In a jar with an airtight lid, shake the dressing of ingredients. Toss with arugula & top with Gorgonzola, walnuts & ripe pear or berries.

To make candied walnuts

1. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated Swerve sugar and 1 Tbsp butter.

2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated

3. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster.

You don’t want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.

Once the coating hardens (5-7 minutes), you can transfer them to a bowl and either inhale them right then and there or save ’em for a salad or something.

NOTES

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EASY ARUGULA SALAD WITH WINE VINAIGRETTE

Salad Ingredients:
 Arugula
 creamy Gorgonzola {honestly anything but ore-crumbled}
 candied walnuts
 Bartlet pear (I use Berries sometimes) pear needs to be ripe
 Dressing
1/3 c olive oil
1/3 c white wine vinegar (or Champagne)
1/2 tsp minced garlic
 pepper
 Ingredients for Candied Walnuts:
1 cup walnut halves/pieces (you can also use this recipe
1/4 cup white granulated Swerve sugar
1 Tbsp unsalted butter

In a jar with an airtight lid, shake the dressing of ingredients. Toss with arugula & top with Gorgonzola, walnuts & ripe pear or berries.

To make candied walnuts
1. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated Swerve sugar and 1 Tbsp butter.
2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end).  When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated
3. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster.
You don’t want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.

Once the coating hardens (5-7 minutes), you can transfer them to a bowl and either inhale them right then and there or save ’em for a salad or something.

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Nutrition

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Serving Size: 1 Recipe (220g)
Recipe Makes: 1 Recipe

Calories: 778
Calories from Fat: 716 (92%)

Amt Per Serving		% DV

	Total Fat 79.5g	106 %
	Saturated Fat 17.7g	88 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 25.1g
Cholesterol 30.5mg		9 %
Sodium 2916.5mg		101 %
Potassium 132.2mg		3 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 19.1g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 778

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