May on the Farm: Arugula Salad with Blueberries

This recipe features Satur Farms greens. Satur Farms was started over 20 years ago by a farmer’s daughter living and working in New York City and yearning again for country life along with her chef husband.

Satur Farms was instrumental in bolstering the nascent locally grown food movement. They now grow, pack ship, and market to restaurants, retail, wholesale, foodservice, and specialty customers al along the Eastern Seaboard. 

Serves 4

  • 1 pound wild arugula

  • 2 cups blueberries

  • 1 cup pecans, toasted

  • 1 small red onions, thinly sliced

  • 1 cup crumbled goat cheese

Combine all ingredients in a salad bowl. Toss with enough vinaigrette to coat the greens.


RED WINE VINAIGRETTE

  • 1 small shallot, minced

  • 1 clove garlic, minced

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 3 tablespoons red wi n e vinegar

  • 1/2 cup extra-virgin olive oil

Whisk together all ingredients except oil until smooth. Slowly drizzle in oil, whisking until fully absorbed. Dressing will keep fresh up to 1 month in the refrigerator.

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