Arugula Salad w/ Cherry Tomatoes & Citrus Cracked Pepper Dressing

Serves 4

1 bunch of Arugula, washed, dried, and torn 1/2 cup olive oil 1/4 cup balsamic
1 tsp Dijon mustard
1-2 Tbsp Florida Citrus Blend 
1 Tbsp Cracked Pepper, Shaved Parmesan

In a small mixing bowl, whisk together the olive oil, balsamic, mustard and Florida Citrus Blend
Place the arugula in a serving bowl or large serving platter, drizzle with dressing and toss. Place roasted tomatoes evenly over arugula. Top with shaved Parmesan.

1 cup cherry tomatoes, halved 1 tsp balsamic vinegar
1 Tbsp olive oil 1/2 tsp Birch & Brie House Blend
Preheat oven to 375°. Line a pan with parchment paper. Mix tomatoes, oil, vinegar and Birch & Brie House Blend on the pan. Roast uncovered until tomatoes are very tender and slightly browned, stirring occasionally, about 20-30 minutes.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.