Aired November 6, 2008
2 cups baby spinach leaves, washed
1 8-ounce log goat cheese, crumbled
1/2 cup pepitas
Juice of 1 lemon
Salt and ground black pepper
3 tablespoons EVOO Extra Virgin Olive Oil
Mix together the arugula, spinach, goat cheese, pepitas and lemon juice in a large salad bowl. Season with salt and black pepper.
Drizzle with about 3 tablespoons EVOO and toss to coat. Serve alongside Steakhouse Rib-Eye for the ultimate steakhouse supper ... at home!.