Sweet and mild on the tongue, blueberries have a potent, dusky-spicy perfume that’s a perfect match for this salad.
1/4 cup(s) sliced almonds
2 tablespoon(s) rice wine vinegar
2 teaspoon(s) honey mustard
1 teaspoon(s) ground coriander
1 teaspoon(s) honey
Salt and freshly ground pepper
5 tablespoon(s) vegetable oil
1 package(s) (5 ounces) baby arugula
4 ounce(s) feta cheese, crumbled
1 1/3 cup(s) blueberries (a scant half-pint)

Preheat oven to 350 degrees. Spread almonds on a baking sheet; bake until golden, 5 to 7 minutes, stirring once. Immediately transfer to a plate to cool.
In a bowl, whisk together vinegar, mustard, coriander, honey, and salt and pepper to taste. Slowly whisk in oil. Arrange arugula on each of 4 plates. Top each with an ounce of cheese, 1/3 cup berries, and 1 tablespoon almonds. Drizzle with dressing and serve.


By Susan Spungen