|Feta cheese, cubed|
|SunnyGem Pomegranate Arils|
|For Balsamic Dressing:|
|1 tablespoon||Dijon mustard|
|½ cup||Balsamic vinegar|
|1 clove||Garlic, 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.
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.