Arugula Blueberry Feta Salad with Blueberry Balsamic Vinegar and Meyer Lemon EVOO
- Salad Ingredients:
8 Cups Arugula
2 Cups Spicy Pecan
1/2 Cucumber - thinly sliced or cubed
1 Cup Blueberries
1/2 Cup Red Cabbage - thinly sliced or roughly chopped
1/4 Red Onion - thinly sliced or minced
Feta - crumbled - to taste
Salad Dressing Ingredients
- 1/2 Cup of Blueberry Balsamic Vinegar
- 1/3 Cup of Meyer Lemon Extra Virgin Olive Oil
- Salt and Pepper to taste
Spicy Pecan Ingredients:
2 Cups Raw Pecans
2 Tablespoons Meyer Lemon Extra Virgin Olive Oil
3 Tablespoons Maple Syrup
1/2 Teaspoon Hot Paprika or Cayenne Pepper
1 Teaspoon Sea Salt
For salad dressing combine Blueberry Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil together in a bowl and mix until fully combined. Add salt and pepper to taste.
Add everything to a cast iron or a saute pan and turn the on stove onto medium heat.
As soon as it starts to bubble or get hot, stir continuously.
In about 3 – 6 minutes they will start to get sticky.
When all moisture is gone, turn off the heat.
Spread onto parchment paper or a baking sheet. Don’t worry about them sticking together, when cooled you can separate them.
Bake for 8 minutes and then transfer to a cooling rack.
Wait until they are completely cooled. They will harden and become crystallized.
Either mix everything together or layer them on a large platter starting with the arugula.
Dress individual salads to your liking.