Arugula Salad With Walnut Vinaigrette

Hint: toast walnuts at home in a dry skillet over medium heat until fragrant, which takes four to give minutes. Make sure to shake the pan occasionally to turn the nuts. If you don't have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.

Walnut Vinaigrette:

- 1 Tbs. lemon juice
- 1/8 tsp. table salt
- pinch of ground black pepper
- 2 Tbs. canola oil
- 1 Tbs. walnut oil

Salad:

- 4 c. arugula, washed and dried
- 1 1/2 Tbs. chopped walnuts, toasted

1. Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
   
   
2. Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.