Artichoke and Arugula Salad

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  • 1 clove garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 8 ounces arugula
  • 1 (14-ounce) can cannellini beans, rinsed and drained
  • 2 whole artichokes - cooked, hearts removed and sliced (see Steamed or Boiled Artichokes)
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup chopped, roasted hazelnuts


In a small bowl, mix together garlic, mustard, lemon juice and sherry vinegar. Drizzle in oil, while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, combine arugula, beans, artichoke hearts, Parmesan and hazelnuts. Drizzle with vinaigrette and serve immediately.

Special notes:

The artichoke hearts can be prepared up to 2 days in advance and kept in the fridge until you are ready to assemble the salad.

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