Blueberry and Arugula Salad
Blueberries are special when sprinkled on any salad, but arugula stands up particularly well to both the weight of the blueberries and the saltiness of the feta in this summer salad. —Nathalie Dupree
1 tablespoon red wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon granulated sugar
3 tablespoons olive oil
Freshly ground black pepper
5 cups arugula or baby greens
1/2 cup chopped pecans, toasted
1 cup blueberries or other berries
4 ounces crumbled feta cheese (optional)
Whisk together vinegar, mustard and sugar in a small bowl. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Season to taste with salt and pepper.
Toss arugula, pecans, blueberries and optional feta together in large serving bowl. Toss ingredients with enough dressing to lightly coat arugula, and serve.
Add cooked shrimp, chicken or crab to the salad.
Use another cheese such as brie or blue cheese.