Wild Wasabi Arugula Salad with Summer Tomatoes

Wild Arugula Salad with Summer Tomatoes, Nectarine and Poppyseed Dressing

By: Victoria Granof

Shopping List

4.5 oz container Plenty Wild Wasabi Arugula

2 large juicy tomatoes, cut in wedges, then halved

3 ripe nectarines, pitted and cut in wedges

small handful of torn basil leaves and roughly chopped chives

petals of edible flowers, if you happen to have some

Poppyseed dressing (recipe follows)

Directions

Combine the tomatoes, nectarines, basil and chives with a few tablespoons of the dressing, then toss with the greens.  Drizzle with more dressing if you like, and finish with a few grindings of black pepper and the flower petals.

Poppyseed Dressing

1/3 c. canola oil

¼ c. wildflower or lavender honey

4 Tbsp. white wine vinegar

½ tsp. dry mustard

1 Tbsp. poppy seeds

3 Tbsp. grated sweet onion

Sea salt and freshly ground pepper to taste

Combine all ingredients in a blender or with a stick blender, until emulsified.  Makes about 1 cup.

Serves 4