2 large handfuls Arugula or Baby Kale Mix
1 medium Carrot, grated
1/3 cup Chickpeas, drained and rinsed
2 Tbsp Dried Sour Cherries
2 Tbsp Sliced Almonds, toasted
2 Tbsp Bleu Cheese Crumbles
2 Tbsp Balsamic Vinegar
1 tsp Whole Grain Mustard
1/2 tsp Brown sugar
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper, to taste
Optional Fresh Herbs, chopped
1. Layer the salad ingredients in order they are listed (greens to bleu cheese crumbles).
2. Make your dressing: mix vinegar, mustard and brown sugar in a small jar, then add oil, cover with lid and shake until well combined. Season with salt and pepper to taste, along with any other fresh herbs you have on hand if desired.
3. Toss the salad with as much or little dressing as you prefer, then save any leftover dressing for later use.