Arugula Salad with Pesto Vinaigrette
- 1 5 ounce bag baby arugula
- ½ cup golden raisins
- 2 ounces goat cheese
- 6 strips bacon cooked crispy and crumbled
- 3 tablespoon pesto vinaigrette
Wash and dry the baby arugula and place in a large salad bowl. Toss with the raisins, goat cheese, and crumbled bacon. Add the 3 tablespoons of dressing and toss well. Taste and adjust with salt and fresh ground pepper if necessary.
For the dressing
- ¼ cup prepared pesto
- ¼ cup rice wine vinegar
- ¼ cup olive oil
Mix together well.