Buckeye Blends Arugula & Anchovies Salad with Balsamic Dressing
- Dish Type: Salad, Fish, Nut-free
- Season: All Year
- Prep time: 10 minutes
- Serves: 3 - 4
- 14 oz arugula leaves
- 1 mango sliced6 anchovies (canned)
- 3 cherry tomatoes
- 1/3 cup of Arbequina Extra Virgin Olive Oil
- 3 Tbsp Blueberry Balsamic Vinegar
- 1 Tbsp mustard (any)
- salt and ground black pepper to taste
- Rinse and place chicory in a large salad bowl.
- Add anchovies over the chicory.
- In a separate bowl, mix all ingredients for the dressing.
- Drizzle dressing over salad and toss to combine well.