Blueberries, toasted pecans, feta and a few other simple ingredients provide a nice change for your dinner salad.
So be sure to see Kitchen Notes* for more information or links to special ingredients.
Place a small heavy skillet over medium heat. When hot, add the pecans.
Lightly toast the pecans by shaking the pan and flipping the pecans until they start to darken and become aromatic.
Transfer to a bowl until ready to use.
In a small bowl, add the honey vinegar and mustard. Whisk to combine.
Add 2 tablespoons of olive oil and a touch of sea salt. Whisk into an emulsion. Taste. Add more olive oil if needed.
Set aside until ready to pour onto salad. Before pouring, just be sure to give it another whisking.
In a medium sized salad bowl, add the mixed greens and herbs. Toss together to incorporate herbs into the greens.
Top with cucumber and diced onion, followed by the blueberries, pecans, and feta.
Drizzle the vinaigrette over the salad and serve.
Herbs - Make at least half of the herbs fresh mint. The other half can by a mix of chives, basil, tarragon, oregano, parsley, or thyme. I usually use three herbs which includes the mint. If you don't have fresh herbs, the add a scant tablespoon of crushed dried herbs to the vinaigrette and let rest to rehydrate until ready to use.
Pecans - Other nuts/seeds that can be used in place of pecans are toasted walnuts, slivered almonds, or toasted pumpkin seeds.
Recipe author: MJ of MJ's Kitchen