I’m not necessarily into picking favorites, but if I had to (had to) narrow down my list of cheese faves, parmesan would most definitely fall somewhere near the top of the list. Add in some arugula and some pretty, pretty place settings and, friends, this is what we call a Thanksgiving salad masterpiece. Yum. My.
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- 7 oz baby arugula leaves
- 3/4 cup chopped walnuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 tbs red wine vinegar
- 1 tbs balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- Put the arugula in a large salad bowl.
- Mix in the walnuts & parmesan and gently toss. Mix the olive oil, both vinegars, salt, and pepper in a small bowl, and lightly dress the salad.
*Adapted from: Huffington Post
Photography: White Loft Studio | Linen Tablecloths: New England Country Rentals | Hatchback Chairs: New England Country Rentals | Linen Chair: New England Country Rentals | Mixed Vintage Silverware: New England Country Rentals | Charger Plates: DIY HERE (original plate from Crate & Barrel) | Gold Rim Salad Plates: West Elm | Linen Appetizer Plates: Crate & Barrel | Napkins: DIY HERE (original napkin from Crate & Barrel) | Cocktail Glasses: Crate & Barrel | Salt & Pepper Cellars & Tiny Spoons: Crate & Barrel | Swoop Bowls: Sur La Table | Gravy Boat: Sur La Table | Turkey Platter: Abby’s personal collection, similar from Crate and Barrel | Serving Platters: Abby’s personal collection | Cake Stands (for Apps): West Elm | Wooden Salad Bowl: Crate & Barrel | Serving Spoons: Crate & Barrel | Wine Glasses: Anthropologie | Magnolia Leaves & Gardenia Stems: Fifty Flowers