This salad’s got sass – peppery arugula meets creamy goat cheese and sweet strawberries, all dressed in a zesty vinaigrette that packs a punch. Our tangy Strawberry Kiwi Balsamic adds the perfect kiss of fruity flair, while the toasted walnuts provide the crunch. It’s fresh, it’s bold, and it’s got ‘wow’ written all over it.

I N G R E D I E N T S :

• • 2 tbsp Rocky Mountain Olive Oil Strawberry Kiwi Rosé White Balsamic Vinegar
  • 1/4 cup Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • 4 cups arugula
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted walnuts
  • fresh strawberries, sliced

     

I N S T R U C T I O N S :

1. Whisk together the Strawberry Kiwi Balsamic, Tuscan Herb Olive Oil, Dijon mustard, salt, and pepper to make the vinaigrette.
2. Toss the arugula, goat cheese, walnuts, and sliced strawberries in a large bowl.
3. Drizzle with the vinaigrette and toss to coat.
4. Serve as a light, refreshing side or a main dish with grilled chicken or salmon.