Pomegranate Salad

Step 1

Grate or mince 1 garlic clove and place in a small bowl. Add 1/4 cup extra-virgin olive oil, 3 tablespoons white balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk to combine.

Step 2

Place 5 ounces arugula in a large bowl. Pit, peel and cut 2 ripe avocados into 1/4-inch thick slices. Cut 2 mini cucumbers in half lengthwise, then slice crosswise into 1/2-inch thick pieces.

Step 3

Arrange the avocado and cucumber slices on the arugula. Top with 1/2 cup pomegranate arils, crumble 2 ounces feta cheese on top (about 1/2 cup), and sprinkle with 2 tablespoons slivered almonds. Serve with the vinaigrette.