Blueberry Lemon Arugula Salad

Makes 2 large dinner salads or 4 side salads

Ingredients:

¼ cup whole almonds

½ teaspoon Whole Fruit Lemon EVOO 

¼ teaspoon sea salt

¼ cup Aged Blueberry Balsamic Vinegar

1 teaspoon honey

2 teaspoons fresh chopped thyme

1 clove of garlic, minced

3 ½ tablespoons Whole Fruit Lemon EVOO 

salt and pepper, to taste

5 ounces baby arugula

½ pint fresh blueberries

2 ounces crumbled feta cheese

zest of 1 lemon

Directions:

Preheat oven to 350 degrees.  Toss whole almonds with ½ teaspoon Whole Fruit Lemon EVOO.  Roast in the oven for 10-12 minutes, stirring occasionally.  Remove from oven and sprinkle with sea salt.  Cool completely.  Chop and set aside.

Combine Aged Blueberry Balsamic Vinegar, honey, chopped thyme, and minced garlic in a bowl.  Slowly whisk in Whole Fruit Lemon EVOO.  Season with salt and pepper.  Set aside.  

To Serve Salad:  Arrange baby arugula on serving platter.  Top with blueberries, crumbled feta, and chopped almonds.  Drizzle prepared vinaigrette over salad and garnish with fresh lemon zest.  Enjoy!