Fig, Arugula, Avocado Salad & Honey Mustard Vinaigrette

By Cassie Burke
March 10, 2014
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Author Notes: A homemade honey mustard vinaigrette makes all the difference in this perfectly balanced salad. Cassie Burke

Serves: 6

Honey Mustard Vinaigrette

  • 2 tablespoons Olive Oil
  • 4 teaspoons White Wine Vinegar
  • 4 teaspoons good quality Dijon Mustard
  • 4 teaspoons good quality Honey
  • 1/2 Lemon, squeezed

Fig, Arugula, Avocado Salad

  • 8 ounces Baby Arugula
  • 2 cups Figs, quartered
  • 3 Avocados, sliced
  1. Combine all of the vinaigrette ingredients in a bowl.
  2. Prepare the chopped figs, avocado, and arugula.
  3. Toss the arugula and figs with the vinaigrette, spread on a platter, and top with sliced avocado. Serve immediately.

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