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Ingredients
Scale
- 1 small red onion, halved and sliced into thin slivers
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- ⅛ teaspoon salt
- ½ cup extra virgin olive oil
- 2½ tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 5 ounces baby arugula
- 2½ cups fresh herb leaves (such as basil, parsley, or mint)
- ½ small head radicchio, torn into bite-sized pieces (optional)
- ½ medium seedless cucumber, sliced
- 1 cup fresh blueberries
- ¼ cup Easy Candied Pecans, or to taste
- ¼ cup crumbled goat cheese, optional
- Pansies or other edible flowers for garnish, optional
Instructions
- Combine red onion slivers, apple cider vinegar, sugar, and salt in a jar; let sit for at least 30 minutes.
- Mix olive oil, honey, Dijon mustard, lemon juice, kosher salt, and black pepper in another jar; shake until blended.
- In a salad bowl, combine baby arugula, fresh herb leaves, and radicchio; toss gently.
- Top with blueberries, candied pecans, and goat cheese; serve with dressing on the side.
Notes
Use fresh herbs for the best flavor.
Adjust honey in dressing for desired sweetness.
Store leftovers in an airtight container without dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for pickling onions)
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 250
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 5