Spring salads come and go. Really, even I can't stick to one. But if you're searching for a way to usher in a little spring during lunch this week, try this salad out for temperature. When you toss the salad together with the oil and vinegar, the goat cheese turns into part of the dressing. Mmm.
Arugula with Cranberries, Pepitas and Goat Cheese
2 cups arugula, washed and spun dry
handful dried, unsweetened cranberries
small handful salted pepitas
1 oz goat cheese, crumbled (I used Cypress Grove's Purple Haze)
big splash of balsamic vinegar
drizzle of EVOO
Arugula with Cranberries, Pepitas and Goat Cheese
2 cups arugula, washed and spun dry
handful dried, unsweetened cranberries
small handful salted pepitas
1 oz goat cheese, crumbled (I used Cypress Grove's Purple Haze)
big splash of balsamic vinegar
drizzle of EVOO
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