Whole Foods Market Friday — Steak Summer Salad

"Whole Foods Market Fridays" every Friday at 2 pm at The New York Botanical Garden. This week Mitchell Madoff shows off three great summer salads complimented with some locally raised, grass-fed beef steaks. For this recipe: www.nybg.org For more information visit NYBG.org Arugula, Blueberry and Feta Salad 3 tablespoons white balsamic vinegar 2 teaspoons honey Kosher salt and pepper 1/3 cup olive oil 4 generous cups wild arugula 5 ounces feta, cut into ½" cubes 1 cup blueberries 2 scallions, green and white parts thinly sliced In small bowl, whisk together vinegar, honey, kosher salt and cracked black pepper. Add olive oil in a slow steady stream, whisking constantly. Taste; adjust for seasoning. In medium bowl, gently combine arugula, feta, blueberries and scallions. If necessary, re-whisk vinaigrette; drizzle 1/3 cup over salad and toss to coat. Taste salad and add more dressing, if desired. Panzanella Salad This is a great way to use up day old bread. If the bread is fresh, simply cube it and spread out on a baking sheet. Toast 3-5 minutes at 250˚F, or until the pieces feel "stale." 1/2 loaf sturdy country bread (about 1 pound), cubed into 1" pieces 5 ripe, but still firm, tomatoes of varying shapes and colors 1/4 cup red wine vinegar 1/2 lemon, juiced 1 large shallot, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1½ teaspoons chopped fresh oregano 1/4 teaspoon red pepper flakes kosher salt cracked black pepper ¼ cup extra virgin olive oil 30 ...