Arugula With Blueberries and Feta

Salad recipe from Oprah magazine.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup  sliced almonds
• 2  tablespoons  rice wine vinegar
• 2  teaspoons  honey mustard
• 1  teaspoon ground coriander
• 1  teaspoon honey (if needed)
•  salt and pepper
• 5  tablespoons  vegetable oil
• 5  ounces baby arugula
• 4  ounces feta cheese, sliced or crumbled
• 1 1⁄3 cups blueberries, or half pint

Directions

1. Preheat oven to 350. Bake almonds until golden, 5 to 7 minutes, stirring once.
2. Whisk together vinegar, mustard, coriander, salt and pepper. Slowly whisk in oil.
3. Arrange arugula on each of 4 plates. Top with an ounce of feta, 1/3 cup blueberries, sprinkle with almonds and drizzle dressing atop. Use honey if blueberries are tart.