Arugula, Strawberry, Blue Cheese Salad with Sherry Vinaigrette Gluten Free

Arugula, Strawberry, Blue Cheese Salad with Sherry Vinaigrette Gluten Free

Ingredients

  • Salad Ingredients:
  • Baby Arugula Leaves - 1-10 Ounce Bag
  • Fresh Strawberries, Sliced in Half - 2 Cups
  • Blue Cheese, Sliced or Crumbled - 2 Ounces
  • Sherry Vinaigrette - 1/3 Cup
  • Coarse Salt - 1/2 Teaspoon
  • Black Pepper - 1/4 Teaspoon
  • Sherry Vinaigrette
  • Small Shallot, Minced - 1
  • Honey - 2 Tablespoons
  • Sherry Vinegar - 3 Tablespoons
  • Balsamic - 2 Tablespoons
  • Extra Virgin Olive Oil - 3 Tablespoons
  • Canola Oil - 1/4 Cup
  • Coarse Salt - 1 Teaspoon
  • Black Pepper - 1/2 Teaspoon

Directions

  1. Salad:
  2. 1. In a large bowl combine the arugula, strawberries, salt, pepper and dressing and toss well. Gently fold in cheese. Serve.
  3. Vinaigrette:
  4. 1. In a jar with a tightly fitting lid, add all ingredients and shake vigorously to combine. any leftovers can be kept in the fridge for 1 week.