Mixed Berry Arugula Salad
Mixed Berry Arugula Salad Recipe
Ingredients
- 1 container Arugula
- 1 - 6oz container Shire’s Plain Cream Cheese
- 4 sprigs fresh thyme, parsley, and mint- picked and chopped
- 1 container blueberries
- 1 cup strawberries, sliced in fourths
- 1 cup raspberries, washed and placed in the freezer
- ½ loaf of sourdough, cubed and toasted
- 1 cup blackberries
- 1/2 cup white balsamic vinegar
- Smoked salt (optional)
- Pink peppercorns, crushed (optional)
Instructions
- In a small saucepan, add 1/2 cup Balsamic vinegar to a saucepan with ¾ of the blueberries.
- Simmer for 15 minutes or until it breaks down and you cannot smell the strong smell of vinegar. Mix with a fork until smooth.
- Lay a flat piece of plastic wrap on the counter. Add the herbs spread out on the plastic wrap.
- Add six spoonfuls of cheese to the herbs. Roll into small balls and set aside.
- Add arugula, the remainder of the blueberries, frozen raspberries, blackberries, herbed cheese balls, and toasted sourdough cubes in a salad bowl. Top with blueberry balsamic, pink peppercorns, and smoked salt.