Arugula, Walnut, Feta Pesto

3 garlic cloves
1/3 lb Synergy arugula
1/2 cup olive oil
1/2 cup feta
1/2 cup walnuts
salt to taste (~ 1/2 tsp, but depends on how salty the feta is)

Directions:
Blend all the ingredients in a food processor or blender. Feel free to add more olive oil to suit your texture preference. Season with salt and pepper.

As with other pestos, be sure to store in a container with a piece of plastic wrap directly on the surface, or add a layer of olive oil to the pesto to keep it from turning brown.

Enjoy on a piece of local bread, as a pizza topping, or as a light accompaniment to pasta.

Arugula's pepperiness pairs nicely with creamy feta and walnuts for a different take on traditional pesto

Parmesan Basil Balsamic Vinaigrette

Recipe from Gourmet Magazine

1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/4 cup parmesan, finely grated
1/4 teaspoon black pepper
1/2 cup olive oil

Directions:
In a jar with a tight fitting screw top lid, place minced garlic, salt, vinegar, lemon juice, basil, parmesan, and pepper. Screw on top of jar tightly, then shake till completely combined. Open lid, add the oil and shake again, vigorously, till dressing is emulsified.

Use to dress lettuces or other salad greens. This dressing goes especially well with spinach and arugula.

Create a salad that is a combination of half spinach, half arugula, toasted walnuts, and some crumbled feta.