INGREDIENTS
2 cups
Arugula
1/2 tsp
Chili flakes
6 cloves
Garlic
1/2 tbsp
Oregano, dried
6
Portobello mushrooms, large
1/3 cup
Balsamic vinegar
1 tbsp
Dijon mustard
1/2 tbsp
Lemon juice
1/2 tsp
Pepper
1/2 tsp
Salt
2/3 cup
Olive oil, extra virgin
1/2 cup
Olive oil
1/4 cup
Coconut aminos
1/3 cup
Walnuts, toasted