BLACKBERRY ARUGULA SALAD (Tart Cherry Zinfandel Balsamic Finishing Sauce)
2 cups arugula, washed with steams removed
3 to 5 tablespoons E&V Tart Cherry Zinfandel Balsamic Finishing Sauce
6 to 8 fresh blackberries
2 tablespoons mild blue cheese, crumbled
Fresh cracked pepper
Toss arugula with E&V Tart Cherry Zinfandel Balsamic Finishing Sauce, plate and sprinkle with blue cheese crumbles and fresh blackberries. Serves 1
Tressa’s Tip: Arugula is a bitter and spicy green, I love the compliment of the creamy, bold flavor of blue cheese. Add walnuts or almonds for crunch, and chicken or beef to make it a meal. Oh so easy!