Tomato, Walnut and crumbled Blue Cheese Salad

Ingredients

1	Bunch Arugula lettuce
30 mL	Louianna Estates Olive Oil
225 g	Chopped walnuts
30 mL	Balsamic vinegar
3	Medium tomatoes, chopped
1	Garlic clove, crushed
225 g	Rosenborg Blue Cheese, crumbled
5 g	Chopped parsley
5 g	Oregano
5 g	Basil

Method

1. Rinse, dry and tear the lettuce into bite size pieces. Add the walnuts, tomatoes, and crumbled blue cheese.
2. To make the vinaigrette: add olive oil, balsamic vinegar, garlic, oregano, parsley and basil. Using a hand blender, emulsify the ingredients, pour on the arugula and toss.

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