1caramel apple tea bag(or other flavor tea of choice)
⅓cupwhite wine vinegar
2tablespoonshoney or maple syrup
⅔cupolive oil
Salad
½cupwalnuts
1teaspoonolive oil
seasoned salt
1buncharugula(washed and torn into bite sized pieces)
2-3cupsmixed salad greens(washed and torn into bite sized pieces)
½cupdried cranberries
¼cupparmesan cheese(shaved or grated)
Instructions
In a small saucepan bring the vinegar to a boil. Add tea bag and remove from heat to let steep 5 minutes.
In a small saute pan, combine olive oil and walnuts and heat to medium high. Sprinkle the nuts with seasoned salt and toast a few minutes until just turning golden brown. Watch carefully and stir a few times to keep from scorching. Remove from heat.
Add arugula and lettuce to salad bowl, top with toasted walnuts, cranberries, and parmesan.
Pour tea infused vinegar into a ½ pint jar, squeezing the tea bag to release as much liquid as possible. Add remaining vinaigrette ingredients and shake vigorously to combine. Pour over salad, toss to combine and serve.