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Salad of Arugula, Pinenuts and Figs

Salad of Arugula, Pinenuts and Figs
Yields
6 servings

 

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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
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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.

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