Summertime with twins = busy, busy, BUSY! While I’m running all over the city chauffeuring from camp to camp, beach trips, and bike rides through Venice… there is little time to spend slaving away in the kitchen. I like to stick to two terms when creating in my kitchen: “simple & beautiful.” I found this blueberry arugula salad by Broccoli & Muffins – super quick to make and perfectly light for running around in the summer! Recipe & photo cred go to Andreea at Broccoli & Muffins.

INGREDIENTS

  • 2 Cups Arugula
  • ½ Cup Blueberries
  • ⅓ Cup Walnuts
  • ⅓ Cup shredded Goat Cheese
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Honey
  • ½ Tbsp Lemon Juice
  • ½ Tsp Oregano
  • a dash of salt and pepper

HOW-TO

For the dressing, mix the lemon juice with the honey, stir well and then add the olive oil, slowly, until combined. Add the oregano, pepper and salt (not too much if the cheese is salty).

Put arugula in a salad bowl. On top of it add the walnuts, cheese and blueberries.

Drizzle the dressing and serve immediately.

Enjoy! xxx, Leah

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