This is one of our customer's favorite salads. Even though it's a pasta salad there's a lot of arugula in it so it seems like a mixed green salad. Refrigerate after making and let it come to room temperature before serving.

--Gayle Ortiz

1/2 pound bowtie pasta
5 oz. Gorgonzola cheese, crumbled
4 cups arugula, loosely packed
1/2 cup walnut pieces, toasted

Dressing:
1/2 cup lemon juice
1/8 cup white wine vinegar
1/2 cup olive oil
1 TBS. fresh thyme, chopped
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. sugar

Cook the pasta in salted water until al dente, about 9 minutes. Allow to cool.

Meanwhile make the dressing by whisking all of the ingredients together until emulsified.*

When the pasta has cooled, toss it with the Gorgonzola, arugula and walnuts.

Toss the salad with half the dressing (see note below).

* This recipe makes about 1 cup of dressing. You will only need about half that when you first toss it together. So, if you intend to make this dish an hour or more before serving, add some of the remaining dressing just before serving, as needed. If you don't end up using it you will have a great dressing for another salad. Keep refrigerated.