Recipe by Charles Grayauskie
- 1 small shallot, finely chopped
- 2 tbsp. EVOO
- 2 tsp. rice vinegar
- 2 tsp. honey
- 1 lb. strawberries, hulled and sliced
- 5 oz. baby arugula
- 4 oz. crumbled feta
- 3 tbsp. toasted sunflower seeds
In large bowl, whisk shallot, EVOO, vinegar and honey; season. Add strawberries, arugula, feta and sunflower seeds; toss and season.
Cute cover-up: Serving lunch outside? Protect food from the elements with a pretty tea towel weighted at each corner with a pair of large magnets.