Blueberry-Radicchio Salad

Recipe courtesy of Natural Gourmet Institute

Ingredients (serves 6-8):
For the salad:
½ pint blueberries, washed, stem removed and thinly sliced
1 head fennel, thinly sliced
½ head radicchio, thinly sliced
½ small red onion, cut into 1/8-inch slices
2 bunches arugula (about 1 pound) washed well, trimmed and cut into bite-sized pieces
4 ounces feta cheese, crumbled

For the vinaigrette:
3 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon chopped mint
1 teaspoon chopped thyme
½ teaspoon chopped rosemary
½ teaspoon sea salt
Pinch black pepper
½ cup extra virgin olive oil

 

Directions:
1. For the vinaigrette, whisk together white balsamic vinegar, honey, mint, thyme, and rosemary. sea salt, and black pepper. Slowly stream in olive oil while whisking. Set aside.

2. Combine blueberries, fennel, radicchio, onion, and arugula in a bowl; toss with vinaigrette and feta; serve.