Arugula, blueberries, Candies Pecans & Blue Cheese Salad (1 portion)
Arugula: 1 oz
Blueberries: 1/8 cup
Blue cheese crumbles: 1 TBSP
Candied Pecans: 1/8 cup (divided)
Wash the arugula and blueberries. Crumbled the blue cheese. Mix the greens, blueberries and half the pecans in a large bowl, add 2 oz of dressing per person and toss immediately before serving. Set up on chilled plates, top with the rest of the Candied pecans and the blue cheese crumbles as garnish and serve.
Strawberry & Prosecco Vinaigrette (1 ½ cup)
1 fl oz strawberry vinegar
2 fl oz Prosecco
2 TBSP of minced Shallots
9 fl oz of Virgin Olive Oil
2 fresh strawberries
Salt & Pepper to taste
Mix all ingredients in a blender until well combined. Seasoned with S&P to taste. Shake it before use, it can be covered, refrigerated and save for 7 days.