Contributed by (Recipe adapted from “New England Herb Company” at www.newenglandherbcompany.com)

Ingredients

1 1/2 Tbs Sherry vinegar
1 clove Garlic, minced
1 tsp Dijon mustard
6 Tbs Olive oil
Salt and pepper to taste
1/2 C Walnuts
8 C Arugula
1/2 C grated Romano cheese

Instructions

Preheat oven to 350°F. In a jar with a screw-top lid, combine vinegar, garlic and mustard. Shake well. Add oil and shake vigorously. Season with salt and pepper. Set aside. Place walnuts on a baking sheet and toast for 5 minutes, or until fragrant. Watch carefully. Let cool. In a salad bowl, combine arugula, cheese and nuts. Pour dressing over top and toss well. Serves 4.

Read more recipes