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