The Power of Spring

Ingredients

• Mustard-Shallot Vinaigrette:
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 1 small shallot, thinly sliced
• 8 cherry tomatoes, halved or quartered
• 4 ounces baby arugula, rinsed and drained
• 2 ounces feta cheese, crumbled
• seasoned croutons

Instructions

Mustard-Shallot Vinaigrette: In a small bowl, whisk together the vinegar, mustard, and salt. Slowly whisk in the olive oil. Stir in the slices shallot.

Slice the cherry tomatoes and add them to the vinaigrette. Taste and adjust seasonings if necessary. Let stand for at least 30 minutes before using.

Place the arugula in a large salad bowl. Whisk the vinaigrette and pour as much as desired over the greens. Add the crumbled feta cheese and toss to combine. Add the croutons and toss again.
Divide the salad among salad plates. Serves 4 to 6.

Recipe by Jayni Carey © Copyright, March, 2010.

Photos

Added Tuesday, May 18, 2010