Giant Black Bean Salad

2 Tbs lime juice
1 Tbs white wine vinegar
1 Tbs honey
1/2 small jalapeno, seeded, deveined and chopped
1/2 tsp fine grain sea salt
1 small garlic clove
1/2 tsp mustard
1/4 cup extra virgin olive oil
2-3 big handfuls baby arugula (or other salad greens), well washed
3 cups cooked black beans
1/4 cup feta, crumbled
1/3 cup sliced almonds, toasted

1) Start by making the dressing. In a blender, combine the lime juice, vinegar, honey, jalapeno, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey or lime juice if needed. Set aside until you are ready to serve the salad.
2) Gently toss the greens with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the greens and finish by sprinkling with the remaining almonds and the crumbled feta cheese.

Review: Mike bought a mix of greens, that was an unidentified list of different types (the list of possible ingredients was a foot long). Oddly, it contained cilantro. I love cilantro, but would never think of adding it to a salad greens mix! Yet, it really added to this dish. It was amazing. I told Mike that I would eat this every day, it was so amazing.