Arugula and Feta Salad

Servings: six

Ingredients

12 ounces baby arugula
1 red onion, thinly sliced
4 ounces feta cheese, crumbled
½ cup kalamata olives, pitted and sliced

Fresh Herb Vinaigrette

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 clove garlic
2 tablespoons flat leaf parsley
2 tablespoons fresh basil
1 tablespoon fresh dill
¼ cup olive oil

Directions

To make the vinaigrette: in a blender, puree the first 8 ingredients.  With the blender running, slowly add the olive oil.  Store in the refrigerator in an airtight container.

To assemble the salad: place arugula in a medium bowl and toss with the vinaigrette.  Add remaining salad ingredients.