2 cups Arugula leaves
½ cup Fresh figs sliced
½ cup cooked and diced beets
½ cup Pea shoots or any other sprouted greens
¼ cup chopped Walnuts
Optional Add some Smoked Salmon
Toss all the vegetables with the Salad dressing.
Yield 2 portions
For the dressing:
½ cup Balsamic Vinegar
¼ cup Extra Virgin Olive oil
2 cloves crushed Garlic
Fresh Ground black pepper to taste
Himalayan Salt to taste
Mix all the ingredients well, either using a blender, or a whisk. The dressing stores well for up to five days.