| 2 tablespoons | Extra-virgin olive oil |
| 1 tablespoon | White wine vinegar |
| To taste | Salt and pepper |
| 3 cups | Arugula |
| ⅔ cup | Fresh blackberries |
| ¼ cup | Crumbled feta cheese |
| 2 | Lemon cucumbers (regular cucumbers can be substituted), peeled and chopped |
| Pinch | Pollen Ranch Fennel Pollen |
|
Whisk together the olive oil, vinegar, salt and pepper to make the vinaigrette.
Combine the other ingredients in a large bowl and toss with the vinaigrette.
After plating, sprinkle lightly with fennel pollen. |
