Arugula Salad with Cherries and Feta
Dana Treat Original
Serves 4 as a first course

For the dressing:
1 large garlic cloved, pressed or minced
1½ tsp. Dijon mustard
1 tsp. honey
4 tbsp. sherry vinegar
¼ tsp. each sea salt and freshly ground black pepper
½ cup + 1 tbsp. olive oil

For the salad:
2 scallions, white and pale green part only, thinly sliced
12 cherries, pitted and halved
1 small avocado, pitted, and cut into small chunks
1 stalk celery, thinly sliced
3 ounces feta cheese, cut into small cubes
5 ounces arugula
2 tbsp. sunflower seeds

Make the dressing:
Place the first five ingredients in a clean wide-mouth jar or a bowl.  Use a whisk to blend.  (This helps the honey get incorporated.)  Add the olive oil and whisk if you are using a bowl, or cover and shake vigorously if you are using a jar.  Taste.  If the dressing is too strong for you, add a bit more honey and a bit more olive oil to taste.  (Store the unused portion of the dressing in the refrigerator.  The olive oil will solidify in the cold so remember to allow the dressing about minutes at room temperature before using it for the next salad.)

Make the salad:
Place all the ingredients except the sunflower seeds in a large bowl.  Drizzle with a bit of dressing and toss carefully so the cheese doesn’t fall apart.  Scatter the sunflower seeds over top and toss again.