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Ingredients
    For the Vinaigrette

  • 1 large Garlic clove, finely chopped

  • ¼ cup Champagne vinegar 
  • Juice of 1 lemon
  • 2 tablespoons C&H® Light Brown Sugar
  • 1 teaspoon Kosher salt 
  • ¼ teaspoon Ground black pepper
  • ½ cup Extra virgin olive oil

    For the salad

  • Half Sourdough loaf bread, cut into 1-inch cubes

  • 2 tablespoons Extra virgin olive oil 
  • 2 cups Fresh baby arugula
  • ¼ of a medium Red onion, thinly sliced
  • 1 medium Peach, cut into wedges
  • 1 medium Plum, cut into wedges
  • ¼ cup Blueberries 
  • 4 ounces Feta cheese, cut into small cubes
  • To taste Kosher salt
  • To taste Ground black pepper

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Instructions
Prep Time: 20 minute / Cook time: 8 minute / Yields: 8
Step 1

Whisk all the ingredients for the vinaigrette in a small bowl until well combined. Place it in the refrigerator while you prepare the rest of the salad

Step 2

Preheat oven to 425°F. Place the bread on a baking sheet and drizzle with olive oil. Bake until toasted and golden brown. Remove from oven. 

Step 3

In a large salad platter, arrange all the ingredients for the salad. Add the bread pieces. Drizzle with vinaigrette to taste and toss. Season with salt and pepper. Serve immediately.

Additional Tips

You can make this salad with the bread that you have left over from the day before. The bread will become crispy and tasty when you toast it and drizzle vinaigrette on it. It will make the salad more enjoyable and also avoid throwing away food. 

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