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Roasted Autumn Harvest Salad II
Ingredients
  • 6 figs, quartered*
  • 1 C red seedless grapes
  • 1 tart apple, cored and cut into thin wedges
  • ½ C hazelnuts
  • 1 TBSP balsamic vinegar
  • 2 TSP extra-virgin olive oil
  • 1 head radicchio, torn into bite-size pieces
  • 6 C baby romaine
  • 2 C baby arugula
  • subheading: DRESSING:
  • ¼ C extra-virgin olive oil
  • 2 TBSP apple cider vinegar
  • 1 TBSP minced shallot
  • 2 TSP whole-grain mustard
  • 1 TSP chopped fresh thyme
  • Sea salt and freshly ground black pepper
  •  
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