• 2 cups arugula or baby arugula, washed
• 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 extra virgin olive oil (EVOO)

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!.

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