Sauteed Arugula



  • Add Fresh Pressed Blood Orange EVOO to a large sautée pan.
  • When warmed, add onions and cook until translucent.
  • Add arugula and cook until wilted.
  • Stir in Fragrant Vanilla Bean Balsamic Vinegar.
  • Serve individually or family style topped with Gorgonzola and toasted walnuts, if desired.
  • Serves 6 as a salad course