(Serves 4 to 6)
Take salad to the next level.
3 tablespoons Balsamic & Fig Whole Seed Mustard
1/4 cup balsamic vinegar
1/2 cup safflower oil
1 clove of garlic, minced
1 shallot, very finely minced (about 1 tablespoon)
1/2 teaspoon salt, or more to taste
pepper, to taste
5 ounces lightly packed stemmed arugula (about 6 cups)
1/2 cup toasted, chopped walnuts or almonds
2 ounces grated parmesan cheese
Whisk Balsamic & Fig Whole Seed Mustard and vinegar in small bowl. Whisk in safflower oil, garlic, shallot, 1/2 teaspoon salt and pepper.
Toss arugula and vinaigrette in a large bowl. Adjust seasonings with salt and pepper. Divide salad onto individual plates and top each with walnuts or almonds and parmesan.