Plum, Mint and Pea Salad With Tea Vinaigrette
Recipe type: Salad
Cuisine: American
Summer salad doesn't get more fresh or delicious than this one.
  • 1 bunch arugula, washed
  • ½ pound snap peas, trimmed, stringed, cut in half on diagonal
  • ¼ cup mint leaves, packed
  • 2 ripe plums, sliced
  • ⅓ cup roasted hazelnuts, coarsely chopped
  • ½ cup goat cheese, crumbled (optional)
  • For the vinaigrette:
  • ½ tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon Pure Leaf Unsweetened Black Tea
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  1. Place arugula in a large serving bowl. Add snap peas and mint, and gently toss. Top with plums, nuts and crumbled goat cheese if desired.
  2. In a small bowl, whisk together the mustard, vinegar and tea. Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.
  3. Drizzle vinaigrette over salad and toss to coat. Divide among four plates to serve.
Recipe by Fit Bottomed Girls at