Yields
6 servings
ADVERTISEMENT
ingredients
Salad
4
cup of baby arugula, washed
4
black mission figs, cut in thirds
¼
cup pinenuts, toasted (60 ml)
Mustard Dressing
1
shallot, minced
1
Tbsp Dijon mustard (15 ml)
3
Tbsp White wine vinegar (45 ml)
1
tsp honey (5 ml)
6
Tbsp vegetable oil (90 ml)
sea salt and freshly cracked black pepper to taste
ADVERTISEMENT
directions
Step 1
Dry greens in a salad spinner.
Step 2
Combine ingredients for dressing in a food processor and pulse until smooth, or whisk together. Adjust seasoning. Put arugula and figs into a salad bowl and toss with mustard dressing. Garnish with pine nuts.