This is an interesting combination of ingredients, if not surprising, and the separate parts of this summer salad complement each other beautifully. It’s a fresh, seasonal salad that will impress your guests or lift the bar entirely for a weekday meal. I seriously love this salad and have to restrain myself from serving it too often. When people are coming over for dinner, especially now when blueberries are huge and sweet, this salad is an automatic add to the evening’s menu.
Here’s what you’ll need:
red onion, chopped fine
A batch of Lemon Dijon Vinaigrette
Begin by making the vinaigrette:
1 lemon juiced
1 clove of garlic minced or put through a garlic press
1/4 cup of olive oil
1 tablespoon of dijon mustard
1 tablespoon of coconut vinegar
1 tablespoon of honey
salt and pepper
Place all ingredients in a glass jar. Close the lid and shake the heck out of it. Taste it. Add small increments of honey or mustard or salt & pepper, to custom fit this vinaigrette to your taste.
*To make this dressing velvety, add 2 tablespoons of creme fraiche or light sour cream ... or even plain yogurt*
Build the salad:
For each individual serving, begin by placing a bed of arugula into each salad bowl.
Halve the grapes and add to salad. It’s OK to be heavy handed here.
Toss some blueberries on, be generous.
Add the almonds, and the chopped, red onion. How much to add is your call.
When it’s time to serve, sprinkle parmesan cheese over the salad and shake on some vinaigrette. Mix gently and serve.
Jun 23, 18 10:01 PM
If you’ve never tried your hand at a Thai recipe, I encourage you to consider giving this one a go.
May 28, 18 10:03 PM
This slightly exotic, main entree is most definitely a guest-worthy dish.
Apr 15, 18 01:32 PM
The combination of diverse ingredients meld beautifully via the slow cook method, culminating in a surprisingly, delicious dish.
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