- 4 cups arugula
- 4 cups watercress
- 1/4 cup fresh tarragon, leaves
- 1 cup pitted green olives, chopped
- 1 cup Gorgonzola cheese, crumbled
- 1/4 cup sour cream
- 3 tablespoons red wine vinegar
- Mix together the sour cream and vinegar. Set aside.
- Rinse the arugula and watercress. Remove and discard stems. Chop or tear leaves into bite size pieces.
- Place in a bowl the arugula, watercress, tarragon, and green olives. Pour the dressing over the greens and toss well. Add the cheese and lightly toss again. Serve immediately.