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Author Notes: A homemade honey mustard vinaigrette makes all the difference in this perfectly balanced salad. —Cassie Burke
Honey Mustard Vinaigrette
tablespoons Olive Oil
teaspoons White Wine Vinegar
teaspoons good quality Dijon Mustard
teaspoons good quality Honey
Fig, Arugula, Avocado Salad
ounces Baby Arugula
cups Figs, quartered
- Combine all of the vinaigrette ingredients in a bowl.
- Prepare the chopped figs, avocado, and arugula.
- Toss the arugula and figs with the vinaigrette, spread on a platter, and top with sliced avocado. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Mustard