6 oz. Fresh Arugula from the Pleasant Valley Farms or New Minglewood Organics
1 small red onion or 2 shallots from Kilpatrick's Family Farm, finely diced
1 pint fresh Strawberries; slice and put half aside
2 T. Sherry Vinegar, from Roma Foods
1/2 c. Extra Virgin Olive Oil from Roma Foods
2-3 Fresh springs of tarragon, mint and basil from Otrimbiak Farms
6 oz. Container of Feta Cheese from Sweet Spring Farm
The Vinaigrette: Process or blend shallots or onion with the vinegar and half the strawberries. Drizzle in olive oil as it mixes. Add a pinch of salt and pepper to taste.
Drizzle in some local
honey if you want a little sweetness. Fold in a few fresh torn leaves of tarragon,
mint and/or basil.
The Salad: Now arrange the Arugula into small stack onto each salad plate; place reserved half of sliced strawberries on and around Arugula. With a large spoon, drizzle the vinaigrette mix onto the salad and onto the plate. Crumble Feta Cheese on top of each salad.
Great by itself as a low-cal lunch, or as an appetizer to prelude grilling local Grass-fed steaks from the Farmers Market. Enjoy!