Serves 4
5 oz. Arugula, cleaned and chilled
1 oz. fresh Spinach
4 tomatoes
1/4 lb. of mozzarella, fresh sliced
1/4 cup of walnut pieces or halves, toasted
1/8 cup olive oil
1/8 cup walnut oil (optional)
1/16 cup balsamic vinegar
Arrange the arugula and spinach on a platter or individual salad plates. Place the sliced tomatoes and mozzarella overlapping slightly. Sprinkle with salt and pepper, then add the correct amount of vinaigrette and garnish with walnuts