Title: Warm Salad of Lamb, Feta & Arugula
Categories: Salad Lamb
Yield: 4 Servings

1/4	c	White wine vinegar
4	ts	Olive oil
1	ts	Dijon mustard
1/4	ts	Dried thyme, crushed
1/4	ts	Salt
1/4	ts	Freshly ground black pepper
8	c	Trimmed arugula
1/4	c	Low-salt beef broth
6		1 oz slices cooked lean lamb, each cut in half
1/3	c	Crumbled low-sodium feta cheese
12		Cherry tomatoes, halved
		Flat-leave parsley sprigs

Combine first 6 ingredients in a large bowl. Stir with a whisk until blended. Add arugula, and toss to coat. Divide arugula evenly among 4 bowls.

Bring broth to a simmer in a small skillet. Add lamb and cook for 1 minutes, or until thoroughly heated. Divide lamb and broth evenly among salads. Top each with feta cheese and tomato halves. Garnish with parsley sprigs.

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