Blackberry & Cucumber Salad with Fennel Pollen

Recipe and photo courtesy of Cook In Dine Out.

2 tablespoons	Extra-virgin olive oil
1 tablespoon	White wine vinegar
To taste	Salt and pepper
3 cups	Arugula
⅔ cup	Fresh blackberries
¼ cup	Crumbled feta cheese
2	Lemon cucumbers (regular cucumbers can be substituted), peeled and chopped
Pinch	Pollen Ranch Fennel Pollen

Whisk together the olive oil, vinegar, salt and pepper to make the vinaigrette. Combine the other ingredients in a large bowl and toss with the vinaigrette. After plating, sprinkle lightly with fennel pollen.

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