Happy Monday! I'm back from Chicago, where I was there for a convention from Tuesday evening until Sunday afternoon. It was a lot of work, a lot of fun, and not a lot of sleep! I unpacked last night, but still working to get back in the swing of things, which includes blogging.
Here is our 3rd crop share which includes:
Using the beets, we made a beet salad on top of arugula with a blue cheese vinaigrette.
Beet and Arugula Salad with Blue Cheese Dressing
3 bunches fresh arugula, washed and trimmed
¾ cup crumbled blue cheese
¼ cup champagne vinegar
½ cup olive oil
2 cups beets, peeled, diced and cooked
½ cup thinly sliced celery
1 tsp salt
1 tsp pepper
½ cup toasted walnut pieces
In a bottle or bowl, whisk vinegar and olive oil together. Add ½ cup blue cheese and combine. In a large bowl, toss ½ cup with arugula and arrange on salad plates. In the same large bowl, toss beets, celery, salt and pepper with remaining dressing; spoon over arugula. Sprinkle each serving with walnuts and additional blue cheese.