Sweet and mild on the tongue, blueberries have a potent, dusky-spicy perfume that's a perfect match for this salad.
Servings: Makes 4 Servings
  • 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
  • 5 Tbsp. vegetable oil
  • 1 package (5 ounces) baby arugula
  • 4 ounces feta cheese , crumbled
  • 1 1/3 cups blueberries (a scant half-pint)
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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