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.
Tressa’s Tip: This salad is just as delicious with grilled chicken.