Piquillos au chèvre

In a large bowl, combine the arugula, cherry tomatoes, and red onion.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.

Pour the dressing over the salad and toss gently to combine.

Add the crumbled chèvre and toasted walnuts to the salad.

Toss the salad lightly to distribute the cheese and nuts without breaking them apart.

Taste and adjust seasoning with more salt and pepper if needed.

Serve immediately on individual plates or in a large serving bowl.

Spice Level: