Summer Sultana and Arugula Salad

Pick up those tired taste buds with this taste of Summer with Olivo Fresco.

Ingredients

Combine:

Sultanas, capers, parsley, dried cranberries, freshly ground pepper, and fresh mint.
Season with sea salt. Dress with Olivio Fresco dressing. Allow to sit for 10 minutes.

125 grams sultana (roughly chopped)
55 grams capers (rinsed and roughly chopped)
50 grams flat leaf parsley (roughly chopped)
125 grams dried cranberries
Freshly ground black pepper
C. fresh mint, thinly chopped
Salt

Combine:
cup Olivo Frescos Olive Oil
C. of Olivo Frescos Premium White balsamic vinegar or Red Apple Vinegar
1 Tbsp. Dijon mustard
2 TB shallot, minced very finely
1 Juiced Lemon plus 1 tsp zest
Chop shallots, add to Dijon mustard, whisk in oil slowly, add vinegar and lemon juice also while
whisking. Add zest. (For a guide I use about 2-3 parts oil to one part vinegar, but it depending on the acid
in the vinegar. I would tend to add a bit more with these fragrant, but delicate vinegars.)

Drizzle dressing over arugula and top with watermelon and goat cheese. (If you dont have watermelon,
sliced oranges or peaches are just great.)

1 small watermelon, trimmed and sliced
1 pkg. arugula
C. goat cheese, crumbled

Using a large platter spread arugula over entire area. Drizzle with dressing. Cut goat cheese into inches
pieces and toss evenly over greens. Garnish with watermelon or alternative