Arugula, Cucumber, and Cashew Fall Salad many elements of my life are changing and evolving and moving, salads are a constant. I’ve eaten salad for either lunch or dinner everyday since middle school. Do salads define who I am? YES! This is a great salad that presents itself well for a fall gathering starter plate or at home standing over the sink alone (not saying that's how I ate this after I snapped all these pretty photos #justsaying)…. - Fresh arugula, finely chopped (Shown here: Beaverdam Creek Farm) - 1 cucumber, halved - Clover Sprouts - Swiss cheese, thinly shaved (Shown here: Kenny’s Norwood Cheese from Kentucky) - Cashews, crushed - Olive Oil - Balsamic Vinegar

METHOD: Chop the arugula very fine in a bowl with the halved cucumbers and sprouts. Pour over 2 tbs olive oil and 1 tbs balsamic vinegar, or adjust to your liking. Top with cashews and cheese.