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Arugula with Berries and Feta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Oprah
| Sweet and mild on the tongue, blueberries have a potent, dusky-spicy perfume that's a perfect match for this salad. | |
| 1/4 cup | sliced almonds |
| 2 Tbsp. | rice wine vinegar |
| 2 tsp. | honey mustard |
| 1 tsp. | ground coriander |
| 1 tsp. | honey |
| * Salt and freshly ground pepper | |
| arugula | |
| 5 Tbsp. | vegetable oil |
| 4 ounces | feta cheese , crumbled |
| 1 1/3 cups | blueberries, (a scant half-pint) |
Directions
Preheat oven to 350°. Spread almonds on a baking sheet; bake until golden, 5 to 7 minutes, stirring once. Immediately transfer to a plate to cool.
In a bowl, whisk together vinegar, mustard, coriander, honey, and salt and pepper to taste. Slowly whisk in oil.
Arrange arugula on each of 4 plates. Top each with an ounce of cheese, 1/3 cup berries, and 1 Tbsp. almonds. Drizzle with dressing and serve.
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