Arugala Salad with Walnut-Olive Dressing

INGREDIENTS
Arugula
1 cup kalamata olives, pitted
½ cup extra virgin olive oil
2 tbsp balsamic vinegar
½ cup walnuts, divided
Water as needed for desired consistency

DIRECTIONS
In a blender, combine olives, olive oil, vinegar, and ¼ cup of the walnuts. Blend until creamy, adding water slowly through top of blender to achieve pourable consistency.

Combine greens in medium bowl with dressing and toss. Garnish with remaining ¼ cup of walnuts.