Blueberry Season

Jennifer and I are off to the South of France to learn to make Soupe du Poisson avec Rouille et Croûtons so you, my friend, will have something warm and velvety to serve your lady friends when the cool breezes of late September roll in.

Meanwhile, enjoy fresh berries while lounging at your beach house. See you in a few weeks.

Watercress and Wild Italian Arugula Salad with Blueberries and Feta
For 2
—
1/2 cup blueberries, washed and destemmed
Handful of the watercress, washed and dried
Handful of baby arugula or other baby greens
2 slices of goat milk feta (No crumbles, David. Crumbles are for salad bars.)

Citrus Vinagrette
1 shallot, minced
1 clove garlic, crushed and minced
1/2 teaspoon dijon mustard
Juice of 1/2 lemon
Juice of 1 lime
Zest of lemon and lime
1/3 cup olive oil
In goodly sized bowl, combine the mustard and the citrus juice. Whisk in the olive oil. Add the garlic, shallot and zest. Cover and refrigerate for 20 mins.

Toss the greens and the blueberries with 2 or 3 tablespoons of the vinagrette (well coated, but not soggy and dripping). Plate and top with the slice of feta. Serve as a first course with prosecco on the patio bedecked with wooden furniture.