Serves 4

4 c. arugula
½ c. thinly sliced radishes 1 pear, halved, cored and thinly sliced
1 c. blueberries
¼ c. pistachios
¼ c. sunflower seeds, hulled

PREPARATION
Assemble the salad starting with the arugula and layer the remaining ingredients on top of the greens. Serve the vinaigrette alongside the salad.

Sherry Vinaigrette

Serves 4
1 shallot, minced
3T. sherry vinegar
2t. Dijon mustard
7T. extra virgin olive oil
Salt and pepper to taste
Optional: whole grain mustard

PREPARATION

Place the shallot in a bowl with the sherry vinegar and allow to sit for 10 minutes to soften. Whisk in the Dijon mustard. Whisk in the olive oil in a slow, steady stream to emulsify the vinaigrette. Season to taste. Add 1t. whole grain mustard if desired.

About the Contributor

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.