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Arugula Fig Salad with Crispy Shallots
Ingredients
  • 6 cups baby arugula , washed and spun dry
  • 6 ripe Mission ripe Mission figs , trimmed and quartered lengthwise
  • 3 shallots
  • Spray coconut oil
  • 1 teaspoon salt
  • Large pinch of pepper
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 to 2 tablespoon fresh lemon fresh lemon juice
  • 1 teaspoon fresh fresh thyme
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