4 ounces arugula, or about 4 cups 2 to 3 ounce grilled steak 2 tablespoons dried cherries 10 walnut halves chopped or crumbled 2 tablespoons crumbled blue cheese 1/4 cup E&V Tart Cherry Zinfandel Balsamic Finishing Sauce 1/8 cup olive oil
Preparation & Cooking Instructions: Grill steak to desired doneness and slice. Plate arugula on two plates and top with ingredients. Whisk together E&V Tart Cherry Zinfandel Balsamic Finishing Sauce and olive oil, drizzle over salad and serve. Serves 2
Tressa’s Tip: This salad is just as delicious with grilled chicken.