Recipes
Wild Wasabi Arugula Salad with Summer Tomatoes
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September 19th, 2019
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
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