I got this recipe from my sister-in-law over the holidays and it’s quickly become a family favorite. I usually serve it as a side salad with whatever protein Bob’s in the mood to BBQ. I added a couple sliced chicken breasts and served it as a dinner salad last night. With a glass of wine, it was a perfect way to start the weekend.
2 Bags Baby Arugula
1 Cup Walnuts
1/2 Cup Parmasean grated
Salt and Pepper (to taste)
Put walnuts in a skillet and turn on medium low heat. Keep an eye on them while you’re prepping salad. When you can smell them toasting turn them and turn the pan off. Let them sit in the pan.
Chop leek and add to pan. Drizzle a little oil and let them cook for 7-8 minutes or until they start to turn brown. Heavily salt them after their done.
Put Arugula in a large salad bowl, add leeks, apple, and walnuts and lightly toss. Add oil and vinegar and toss until you get the flavor you like. Lightly toss in parmasean and serve!