Dressing:
1 ½ Tbsp. lemon juice
1 small clove garlic, minced
2 Tbsp. honey
1/4 C. extra virgin olive oil
freshly ground black pepper
sea salt
Walnuts:
1 C. chopped walnuts
1 Tbsp. honey
2 tsp. butter
Melt the butter and mix with honey. Toast in a preheated oven (I did around 325 degrees) until just barely starting to brown.
Toss the dressing and walnuts with the blueberries, goat cheese crumbles and arugula. Store ingredients separately and enjoy all week long. Arugula is a green that will stay fresh longer than lettuce, which is one of the reasons why I like it. Plus, it has a peppery taste that adds a lot of flavor.
