Ingredients
3/4 cup uncooked orzo pasta3 cups fresh arugula, torn5 bacon strips, cooked and crumbled3/4 cup crumbled blue cheese1/4 cup sliced green onions1/4 cup chopped walnuts, toastedWALNUT VINAIGRETTE:2 tablespoons red wine vinegar1 garlic clove, peeled1 teaspoon Creole or stone-ground mustard1/2 teaspoon salt1/2 teaspoon brown sugar1/4 cup chopped walnuts, toasted1/4 cup olive oil
Preparation
Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.
In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
