Rosemary-Feta Salad

• 1/2 pound feta cheese, preferably sheep's-milk
• 1 cup blueberries, or 1/2 pound seedless black grapes that have been halved
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper to taste
• 4 ounces mesclun
• 2 tablespoons raspberry vinegar

1. Cut the feta cheese into 1/2-inch cubes, and place in a bowl.
2. Toss gently with the blueberries or grapes, the rosemary and the olive oil.
3. Season liberally with freshly ground black pepper.
4. In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates.
5. Spoon the feta cheese mixture onto each serving of mesclun.

feta cheese, blueberries, rosemary, extravirgin olive oil, freshly ground black pepper, raspberry vinegar

Taken from cooking.nytimes.com/recipes/4569 (may not work)