INGREDIENTS
2 cups
Arugula
4
Dried apricots or dates
1 cup
French green lentils
1
Lemon, wedges
1
Microgreens
1/4 cup
Pickled onions
1/4 tsp
Dijon mustard
6 tbsp
Lemon juice
1/4 cup
Olives or 1 tablespoon capers
1/4 cup
Tahini
1
Black pepper, freshly ground
1 1/4 tsp
Sea salt
1
Sea salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
1/4 cup
Pine nuts
1 1/2 cups
Water
1
Water
Florets from 1 small cauliflower