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Radicchio & Arugula Salad with Dried Figs, Walnuts & Pecorino
Ingredients
  • subheading: Dressing:
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • ½ teaspoon dried coriander
  • ¼ teaspoon salt
  • ⅓ cup olive oil
  • subheading: Salad:
  • 1 medium head radicchio sliced in ¼ inch thick ribbons about 6 cups
  • 1 5 oz container arugula approximately 4 to 5 cups
  • 1 cup walnuts
  • ¾ cup dried figs stemmed and sliced
  • ½ cup grated pecorino
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