Sometimes, I feel like a cheater for living in Northern California. It’s pretty easy to eat “seasonally” here. We still have some local nice red juicy strawberries from just down the coast. We had a hot afternoon and I made this lovely and refreshing salad with bitey arugula, tiny red spring onions, strawberries, fresh tarragon, and French goat feta.

Arugula with Strawberries & Goat Feta

If you can’t find fresh local strawberries, this would be gorgeous with pomegranate arils, plums, or elderberries all of which are in season this month.

Arugula with Strawberries & Goat Feta

  • INGREDIENTS
  • 4 cups arugula
  • 3 tbsp diced spring onion
  • ½ cup strawberries
  • ½ cup goat feta crumbled
  • 2 tbsp chopped fresh tarragon
  • 1 tsp dried mustard
  • 2 tbsp sauvignon blanc vinegar (sherry or champagne vinegar are good here too)
  • 6 tbsp buttery olive oil
  • sea salt and pepper to taste

Arugula with Strawberries & Goat Feta

  • INSTRUCTIONS
  • Whisk dried mustard and vinegar together until smooth then add tarragon and salt & pepper
  • Slowly whisk in oil until well-emulsified then add onion and whisk a bit more
  • Build salad by putting arugula in bowl toss with dressing reserving a tiny bit, then add strawberries and feta
  • and drizzle the remaining dressing on top and serve immediately.

Arugula with Strawberries & Goat Feta

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