Fig and Peanut Salad

1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) raspberry or red wine vinegar
1 shallot, finely chopped
1 scallion (spring onion), green and white parts,
finely chopped
2 Tbs (30 ml) finely chopped fresh mint leaves
Salt and freshly ground pepper to taste
1 bunch arugula (rocket), trimmed
1 head Bibb lettuce, cored
12 ripe black, brown, or green figs, trimmed and sliced
3/4 cup (180 ml) roasted peanuts

Whisk together the oil, vinegar, shallot, scallion, mint, salt, and
pepper. Toss with the arugula and lettuce and divide among
serving plates. Top with the sliced figs and peanuts. Serves 4 to 6.
 


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