Between moving across the country, starting new jobs, catching up with family and friends, and getting settled in a new city, Mr. Peach and I haven’t had a lot of free time lately. We’ve been living in Eugene for almost 3 months now (!) and we’re both really loving it here. Even though the goal in Michigan had always been to get back to the Pacific Northwest, when it came time to move, I had some apprehension about leaving Ann Arbor, a place I grew to love and where we made our home for the past 5 years. But as far as our new town is concerned, so far so good!
We had some rare free time this past weekend and found ourselves checking out the Eugene Farmer’s Market for the first time. Simply wonderful. I thought Ann Arbor had a great Farmer’s Market (and they do), but the variety and quality of the produce we bought this weekend is just something else entirely. I bought peaches so fragrant that I found myself a little weak in the knees. And don’t even get me started on the celery, Shishito peppers, or heirloom tomatoes. The thing that really stood out most to me though was the abundance of fresh-picked, local berries. We walked away with three different kinds of berries, all perfectly ripe.
The berries were really the point of origin for this Arugula and Blueberry Salad with Lemon Poppyseed Vinaigrette. I started with these perfectly sweet and juicy little blueberry dudes (the blackberries and raspberries weren’t able to join us…because I ate them) and added some creamy goat cheese, nutty bulgar, and toasted walnuts. Topped with a light Lemon Poppyseed Vinaigrette, eating this salad is like eating summer out of a bowl.
Other selling points:
– It’s fast and easy to throw together. If you make the bulgar and vinaigrette ahead of time, you can have a meal on the table in about 5 minutes.
– It’s hearty enough to be a tasty meatless meal, thanks to the bulgar, walnuts, and goat cheese.
– It’s versatile. Don’t have blueberries? Use whatever fruit you have on hand. Stone fruit, apples, other berries. Don’t have bulgar? Use quinoa, farro, or any other grain you like. Or maybe scrap all that and just add some extra goat cheese?
- 1 shallot, finely minced (about 3 tablespoons)
- 1 T Apple Cider Vinegar
- ¼ cup Lemon Juice
- 1 T dijon mustard
- 1 T honey
- 2 T poppyseeds
- ½ cup olive oil
- salt and pepper, to taste
- 2 cups arugula
- 2 cups spinach
- 1 cup bulgar
- 4 oz. goat cheese
- 1-1/2 cups blueberries
- ½ cup walnuts, roughly chopped (toasted, if you like)
- Cook the bulgar according to package instructions. I cooked mine in vegetable broth, but that's just a personal preference.
- In the meantime, whisk together all the vinaigrette ingredients except the last three. Slowly drizzle in the olive oil while whisking. Whisk until emulsified and then add poppyseeds and salt and pepper, to taste.
- To assemble the salad, toss the spinach, arugula, bulgar, blueberries, and walnuts together in a big bowl with vinaigrette, to taste. You may not use all the vinaigrette (leftovers!). Top with crumbled goat cheese.