Author Notes
A homemade honey mustard vinaigrette makes all the difference in this perfectly balanced salad. —Cassie Burke
Ingredients
- Honey Mustard Vinaigrette
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2 tablespoons
Olive Oil
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4 teaspoons
White Wine Vinegar
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4 teaspoons
good quality Dijon Mustard
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4 teaspoons
good quality Honey
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1/2
Lemon, squeezed
- Fig, Arugula, Avocado Salad
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8 ounces
Baby Arugula
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2 cups
Figs, quartered
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3
Avocados, sliced
Directions
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Combine all of the vinaigrette ingredients in a bowl.
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Prepare the chopped figs, avocado, and arugula.
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Toss the arugula and figs with the vinaigrette, spread on a platter, and top with sliced avocado. Serve immediately.
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