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Suggested Serving Size

1 1/2 cups salad, 1 Tbsp vinaigrette

Lemon Vinaigrette

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Ingredients

• 2 Tbsp fresh lemon juice
• 2 small shallots, minced
• 1 tsp honey
• Black pepper to taste
• 1/4 cup extra virgin olive oil

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Preparation

1. In a small bowl, combine the lemon juice, shallots, honey and black pepper to taste. Slowly whisk in olive oil. Set aside.

Salad

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Ingredients

• 1/2 cup pitted black olives or Nicoise olives
• 1 tsp olive oil
• 2 heirloom tomatoes, cut into wedges
• 2 ripe peaches, halved and sliced
• 1/4 red onion, thinly sliced
• 6 oz baby arugula (approximately 6 cups), washed and trimmed
• 1/2 cup fresh tarragon leaves
• Black pepper to taste
• 1/4 cup crumbled feta cheese

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Preparation

1. Preheat oven to 400°. Arrange olives on a baking pan and drizzle with the 1 teaspoon of olive oil. Roast for 5 to 10 minutes, or until olives are warm. Let cool.
2. On a plate, arrange tomatoes, peaches and red onion.
3. In a bowl, combine arugula and herbs. Stir lemon vinaigrette, add it to arugula and toss thoroughly. Season with black pepper to taste. Arrange over top of the tomatoes and peaches.
4. Garnish with warm olives and feta.

Nutrition

Calories	178
Total Fat	14
Sat Fat	2
Cholesterol	6
Sodium	196
Total Carb	12
Fibers	3
Sugars	0
Proteins	3