Warm Salad of Lamb, Feta and Arugula
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Ingredients
| 1/4 cup | white wine vinegar | | 1-1/3 tbsp. | olive oil | | 1 tsp. | Dijon mustard | | 1/4 tsp. | dried thyme, crushed | | 1/4 tsp. | salt | | 1/4 tsp. | freshly ground black pepper | | 8 cups | trimmed arugula | | 1/4 cup | low-salt beef broth | | 6 slices (1 oz. each) | cooked lean lamb, each cut in half | | 1/3 cup | crumbled low-sodium feta cheese | | 12 | cherry tomatoes, halved | | Flat-leave parsley sprigs |
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Instructions
Combine first 6 ingredients in a large bowl. Stir with a whisk until blended. Add arugula, and toss to coat. Divide arugula evenly among 4 bowls. Bring broth to a simmer in a small skillet. Add lamb and cook for 1 minutes, or until thoroughly heated. Divide lamb and broth evenly among salads. Top each with feta cheese and tomato halves. Garnish with parsley sprigs.
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