Saganaki Salad

Preparation

1 In a medium sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice and honey.
2 Mix in arugula, radicchio and California Ripe Olives and toss until evenly coated. Set aside.
3 Mix flour and pepper in a small bowl. Dredge cheese pieces in flour.
4 Place in a wire mesh strainer and shake to remove excess flour.
5 Heat remaining olive oil in a medium sized sauté pan over medium heat.
6 Place cheese in pan and brown for about 1-2 minutes, turning occasionally.
7 Remove from pan with a slotted spatula and toss with salad mixture.
8  Top with toasted walnuts and serve immediately.

Source: California Olive