Spring Salad

For Salad:
Arugula
Feta cheese, cubed
SunnyGem Pomegranate Arils
For Balsamic Dressing:
1 tablespoonDijon mustard
½ cupBalsamic vinegar
1 cloveGarlic, crushed and finely minced
½ teaspoon Dried Italian herbs, optional
1 ½ cups Olive oil
To taste Salt and freshly ground pepper

 

Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl.

Whisk vigorously while very slowly drizzling in the olive oil.

Note: Use a blender if you prefer.

Season with salt and pepper.

Note: This dressing can be refrigerated overnight to intensify the flavors. Stir well before serving.

Arrange the arugula on individual salad plates.

Top with cubes of feta and the pomegranate arils.

Drizzle with the balsamic dressing.


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