Arugula Salad with Walnut Vinaigrette for Two

Published April 24, 2007.

Serves 2

We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts. If you don’t have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.


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