INGREDIENTS
6 cups
baby arugula
6 cups
baby kale
1/4 tsp
white pepper
1/8 tsp
salt
4 oz
parmigiano-reggiano cheese, freshly finely grated (plus extra for topping)
2 tbsp
fresh oregano leaves
1/4 cup
pine nuts, toasted
2
avocados, sliced
2/3 cup
fresh raspberries or blackberries
champagne vinaigrette
1/4 cup
champagne vinegar
1/2
lemon, juiced
2 tbsp
honey
1 tsp
dijon mustard
1
garlic clove, freshly grated
1/4 tsp
salt
1/4 tsp
pepper
1/8 tsp
crushed red pepper
1/3 cup
olive oil