For the vinaigrette:
1/2 cup extra virgin olive oil
2-3 tablespoons lemon juice (about the juice from one large lemon)
1 teaspoon fresh chopped basil
1 teaspoon fresh chopped Italian parsley
Pinch of crushed red pepper flakes
Pinch of sugar
1/2 teaspoon Dijon mustard (optional)
Black pepper and sea salt to taste
For the salad:
2-3 cups arugula leaves
1 cup baby sweet peas (thawed if using frozen)
1 cup roasted or steamed asparagus
1/2 cup feta cheese (I love to use Valbreso Sheep's Milk Feta on this salad)
Fleur de Sel to finish
- Whisk together the extra virgin olive oil, lemon juice, chopped herbs and Dijon Mustard (if using). Season to taste with black pepper and sea salt.
- Toss the arugula, peas, and asparagus with vinaigrette to taste. Plate the salad onto four salad plates or one large platter.
- Sprinkle with Fleur de Sel and garnish with Feta Cheese. Serve immediately.
Sometimes I serve this salad as a lunch entree with brie or goat cheese on crostini, slightly warmed and toasted in the oven and then drizzled with honey.