Arugula Salad with Blueberries and Pecans


• 8 cups arugula (use spinach is arugula is not available)
• 1 cup blueberries
• 1/4 cup goat cheese
• 1/4 cup pecans


• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard


Arrange arugula on large platter. Top with blueberries, goat cheese and pecans. To prepare dressing, whisk together olive oil, vinegar and mustard. Pour over salad. Toss and serve.