BLUEBERRY ARUGULA SALAD WITH WILD RICE & FRESH CORN
This springtime salad is loaded with California goodness including fresh blueberries, corn, and arugula. Topped with earthy wild or red rice, salty Parmesan cheese and a sweet tart dressing, this is a salad you'll want to serve all season long.
Prep time: 15 minutes Serving size: Serves 4-6
FOR THE SALAD 6 ounces of wild arugula 1 cup cooked wild or red rice 1 pint California blueberries 1 small red onion, thinly sliced 3/4 cup fresh corn kernels from approximately one ear of corn 5 ounces of Parmesan cheese, shaved
FOR THE DRESSING 1/3 cup honey 3 tablespoons freshly squeezed lemon juice (from approximately one lemon) 1 tablespoon minced shallot 1 teaspoon dijon mustard 1/4 teaspoon Worcestershire sauce 1/3 cup extra virgin olive oil (or avocado oil) Pinch of salt and pepper, to taste
Instructions: Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.