3cupsday old breadchallah or cornbread is best, cut into cubes
2cupsbaby arugula
pickled blueberries
Instructions
For the Pickled Blueberries
Whisk the vinegar, water, salt and sugar together in a small bowl.
Add the blueberries and red onion to a mason jar.
Pour the vinegar mixture into the jar until filled to the top and covering the blueberries.
Cover with the lid and refrigerate overnight (or at least 12 hours).
For the Salad
Combine the arugula and pickled blueberries in a large bowl. Spoon some of the vinegar from the blueberries on top and toss until dressed to your liking.
Add the bread and gently toss again a few times.
Plate the salad and serve immediately. This does not keep well as the bread will get soggy quickly.