INGREDIENTS
2 cups
arugula
2 servings
bell pepper
2 ozs
blue cheese
90 gms
chickpea flour
2 tsp
dijon mustard
3/4 tsp
fresh rosemary
1/2 oz
hazelnuts
1 tsp
maple syrup
1 tsp
olive oil
1 large
onion
1 large
pear
1 pinch
salt
1 tbsp
vinegar
6 gms
vital wheat gluten
1/2 cup
water
4 gms
yeast