5 ounces arugula and spinach mix (or just arugula)
4 ounces snap peas
1/2 cup radishes
1/4 cup pine nuts
1/4 cup mint
Toast the pine nuts. Place one teaspoon of olive oil in a saute pan over medium-low. Add the pine nuts and toast, constantly tossing until lightly browned (don't step away from the pan as they burn easily).
Make the dressing. Finely mince the shallots and shake or whisk with the other dressing ingredients.
Prepare the vegetables. Wash and dry the arugula mix. Thinly slice the radishes (preferably with a mandoline slicer). Wash the snap peas. Thinly slice the nectarines. Pick mint leaves from stem and (optionally) chop.
Add all ingredients to a large serving bowl.
When you're ready to serve, toss with the dressing (we recommend only adding 1/4 of the dressing at a time to prevent overdressing). Store remaining dressing in the fridge. Enjoy!
Recipe and photos by Kaitlyn Noble
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