Ingredients

• 1 bunch rainbow carrots, stripped into ribbons

• 5 oz arugula

• 1/4 cup slivered red onion

• toasted pine nuts, optional

• salt and pepper to taste

• 3 tbsp olive oil

• 1 tbsp wine vinegar

• 1 tsp balsamic vinegar

• 1 smashed garlic clove

• 1 tsp Dijon mustard

• 1 tsp salt

Instructions

1. Whisk together olive oil, vinegars, garlic, mustard and salt.

2. Use a large bowl to toss and coat arugula, onion and carrots with dressing. Place your salad on a platter then sprinkle on pine nuts.