Oregon Blueberry and Arugula Summer Salad
Arugula with Oregon blueberries are a winning combination!
- ½ c. Olive oil
- 1/8 c. White balsamic vinegar
- ¼ c. Fresh Blueberries
- 1 clove Minced garlic
2 tsp. Dijon mustard
- 1 tsp. Honey
- Salt and pepper to taste
- 5 c. Arugula
- 1 c. Oregon blueberries
- 1 c. Cherry tomatoes, cut in half
- 4 oz. Mozzarella cubed
- ¼ c. Basil, sliced
- 1/8 c. Mint, sliced
- 3 oz. Prosciutto, julienned
- To make the dressing, combine the first seven ingredients and blend with an immersion blender.
Toss Arugula with all other ingredients and dress as needed to taste.
Garnish with blueberries as desired.
- Serves 4 to 6