Arugula Salad with Shallot Dressing (New Beginnings- Year Four: Volume 10; January, 2014)

Prep time: 25 min
Cook time: 5 min
Ready in: 30 min
Serves: 6- 8

Ingredients*:
DRESSING**:
2 shallots- minced
1 clove garlic- minced
3- 4 T. olive oil
1 tsp. agave nectar
2 T. apple cider vinegar
1- 2 tsp. lemon juice
Salt (to taste)
White pepper (to taste)

SALAD:
Arugula
Pomegranate seeds***
Blueberries
Walnuts- toasted, roughly chopped
Wild rice
Feta


Directions:
- Sauté shallots and garlic in 1 T. olive oil until just soft
- Use an immersion blender to combine shallots and garlic, along with all other dressing ingredients, to your desired consistency*^

- Arrange (as pictured) or combine all salad ingredients*^^

Meredith's notes:
*Use all organic ingredients
**I don't really have exact measurements
***You can buy the seeds in a jar but I beat them out of a whole pomegranate with a wooden spoon. Great exercise if you've had a rough day!
*^I prefer to have the shallots not completely blended. This dressing can be made in large quantity as well. Keeps for about a week in the fridge.
*^^Whatever you’re in the mood for. The photo I saw {on Pinterest} inspired me to do it in sections and it looks great for presentation.