Autumn arugula fruit salad
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon mayonnaise or vegan mayo
1 teaspoon honey
2 teaspoons freshly chopped chives
½ teaspoon kosher salt
¼ teaspoon coarse black pepper
3 tablespoons extra virgin olive oil
8 fresh sweet figs, sliced (or swap for plum, apricot, pear, citrus)
¼ cup shelled sunflower seeds (swap for a nut or even hemp seed if you want)
1 box arugula (about 5oz)
2 tablespoons of torn tarragon leaves
Place your lemon juice, vinegar, mayo, chives, salt and pepper in a bowl and whisk. While continuously whisking, slowly add your olive oil one drop at a time until completely incorporated.
Place your arugula in a mixing bowl and pour about 1/3 of the dressing over the arugula and toss to coat. Transfer your arugula to your serving platter and arrange your tarragon, fruit and seeds on top. Drizzle some more (not all) dressing on top and serve. Save the extra dressing for another time.
The dressing will last in the fridge for up to 3 days. You can slice the fruit the day before you plan to serve.