Arugula Salad with Plums and Pumpkin Seeds
3 medium plums, pitted and cut into 1/2-inch-thick wedges
2 Tbs. Seasons rosemary fused extra virgin olive oil
2 Tbs. Seasons vermont maple balsamic vinegar
1 Tbs. minced shallot
Seasons rosemary infused salt to taste
Fresh crushed pepper
6 oz. baby arugula (6 packed cups)
5 Tbs. roasted pumpkin seeds
In a small bowl, whisk together Seasons rosemary fused extra virgin olive oil, Seasons Vermont maple balsamic, rosemary salt, pepper and shallot.
In a large salad bowl, lightly season the arugula with pepper, add plums and the roasted pumpkin seeds. Add dressing and toss with enough of the dressing to coat.