Arugula Salad

arugula salad

Serves: 6

1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/4 teaspoon minced shallots
Salt and pepper to taste
1/2 cup extra-virgin olive oil
5 cups wild arugula
1/2 cup halved cherry tomatoes
2 tablespoons toasted pine nuts
8 black mission figs, thinly sliced
2 tablespoons crumbled chevre
Edible flowers

1. Mix vinegar, lemon juice, garlic, ginger, shallots,salt, and pepper in a bowl and whisk, slowly adding oil to allow dressing to emulsify. (This can also be made in a food processor.)
2. Toss arugula and tomatoes with vinaigrette. Top with pine nuts, figs, chevre, and flowers.

Nutrition score per serving: 295 calories, 15g fat, 37g carbs, 4g protein