When entertaining I think it’s really special to make your own salad dressing.

I’m not a huge fan of full-fat vinaigrettes, so to stretch the dressing out I add a bit of water.

This arugula salad is one of my favorites.

 The peppery greens are a great contrast to the sweet grapes and the shallot and thyme vinaigrette is really special.

Thanks for stopping by, and happy hump day!

xoxo,
peaches & cake

Arugula, Grape, and Feta Salad
Adapted from Food Network Magazine
Serves 5-6

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2 tablespoons good-quality balsamic vinegar

1 tablespoon water

½ medium shallot, minced

1 teaspoon fresh thyme

¼ tsp. freshly ground pepper

Dash of salt

2 Tbsp. extra-virgin olive oil

¾ cup red seedless grapes, halved

5 oz. chopped baby arugula (about 4 heaping cups)

1 heaping cup chopped green leaf lettuce

3 oz. crumbled reduced-fat feta cheese (about ¼ cup)

Combine the vinegar, water, thyme, ¼ teaspoon pepper, and a dash of salt in a medium bowl. Whisk in the oil. (Or combine all the dressing ingredients in a food processor and pulse until blended.)

Add the dressing to the arugula, lettuce, grapes, and feta, and toss to coat (being careful not to overdress).