Wilted Arugula Salad

Ingredients

• 1/2 pound(s) Arugula
• 3 tablespoon(s) red wine vinegar
• 1 teaspoon(s) dijon mustard
• 2 teaspoon(s) Fresh thyme
• 1 Large potato
• 1/2 cup(s) Evoo Diced
• 3/4 cup(s) red onions Diced
• 1/4 pound(s) Feta
• 1/2 pound(s) Cherry tomatoes
• 1/3 cup(s) kalamata olives Pitted
• dried oregano

Preparation

1. Process vinegar, olives, mustard, 1 tsp thyme. Slowly add evoo and 3 tbsps water.


2. Heat 2 tbsps oil in skillet and add potatoes, sprinkling with s/p, until browned and tender. Add onion and cook until soft. Stir in remaining thyme. Transfer to plate.


3. Reduce heat to low, add vinaigrette and warm.


4. Toss 1/2 vinaigrette and arugula. Plate and top with potato mixture, feta, tomatoes. Drizzle with more vinaigrette.