INGREDIENTS
Arugula (enough for 2 salads)
1/2 cup
cooked quinoa
1/2 cup
pitted fresh cherries, quartered
Goat cheese
Honey Pecans, chopped
2 tbsp
fresh lemon juice
2 tbsp
honey
1 tbsp
dijon mustard
2 tbsp
olive oil
1 tbsp
fig preserves (or jam)
salt
pepper