Rosemary-Feta Salad

1. 1

   Cut the feta cheese into 1/2-inch cubes, and place in a bowl.

2. 2

   Toss gently with the blueberries or grapes, the rosemary and the olive oil.

3. 3

   Season liberally with freshly ground black pepper.

4. 4

   In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates.

5. 5

   Spoon the feta cheese mixture onto each serving of mesclun.

* Per serving · 4 servings · Values may vary.

No additional tips available.