Warm Salad of Lamb, Feta and Arugula

• 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

1. Combine first 6 ingredients in a large bowl.
2. Stir with a whisk until blended.
3. Add arugula, and toss to coat.
4. Divide arugula evenly among 4 bowls.
5. Bring broth to a simmer in a small skillet.
6. Add lamb and cook for 1 minutes, or until thoroughly heated.
7. Divide lamb and broth evenly among salads.
8. Top each with feta cheese and tomato halves.
9. Garnish with parsley sprigs.

white wine vinegar, olive oil, mustard, thyme, salt, freshly ground black pepper, trimmed arugula, lowsalt beef broth, lean lamb, feta cheese, cherry tomatoes, parsley sprigs

Taken from www.foodgeeks.com/recipes/6738 (may not work)