Salad of Arugula, Pinenuts and Figs

Ingredients

Salad

• 4 cups of baby arugula, washed
• 4 black mission figs, cut in thirds
• 1/4 cup pinenuts, toasted (60 ml)

Mustard Dressing

• 1 shallot, minced
• 1 tablespoon Dijon mustard (15 ml)
• 3 tablespoons White wine vinegar (45 ml)
• 1 teaspoon honey (5 ml)
• 6 tablespoons vegetable oil (90 ml)
• sea salt and freshly cracked black pepper to taste