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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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