- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 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
Directions
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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