ROTW - Arugula Salad with Stovetop Maple Nut Brittle and Blueberry Lemon Dressing

Recipe by An Edible Mosaic

Ingredients 
Stovetop Maple Nut Brittle:  
¼ cup whole almonds  
¼ cup whole cashews  
2 tablespoons sesame seeds  
1 tablespoon pure maple syrup  
1 pinch sea salt

Blueberry Lemon Dressing
½ cup fresh blueberries, rinsed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
½ tablespoon pure maple syrup
sea salt and pepper to taste

Salad
4-6 cups Organic baby arugula or mixed greens
1 to 2 avocados, peeled, pitted and sliced
½ cup fresh blueberries, rinsed

Instructions

1. For brittle, add all ingredients to a medium skillet over medium-low heat. Cook until the maple syrup is  evaporated and the nuts are light golden brown, about 5 minutes, stirring frequently. Spread the nuts out on a parchment-lined plate to cool, about 10 to 15 minutes (They will harden as they cool)
   
2. For the dressing, add all ingredients to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
   
3. To serve, top arugula or mixed greens with avocado, fresh blueberries, and cooled nut brittle. Drizzle the dressing on top and serve immediately. 

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