Ingredients
Scale
Vinaigrette
- 1/4 cup orange juice
- 2 tablespoons balsamic vinegar (affiliate)
- 1 tablespoon dijon mustard (affiliate)
- 2 teaspoons honey (affiliate)
- 1/8 teaspoon black pepper
Instructions
- Add chopped walnuts to a small skillet over medium high heat and drizzle with 1 tablespoon of honey.
- Stir walnuts until honey has liquified and coated all of the walnuts, and they are starting to sizzle and brown. This will take about 5 minutes.
- Whisk all ingredients for vinaigrette together and set aside.
- In a large bowl, assemble salad by adding arugula, toasted walnuts, and blueberries, and tossing with the vinaigrette.
- Serve immediately!
Notes
I don’t recommend making this salad too far in advance as the arugula will start to wilt when combined with the vinaigrette.