Arugula Salad with Plums and Pumpkin Seeds
3 medium plums, pitted and cut into 1/2-inch-thick wedges
2 Tbsp Seasons Rosemary Infused Extra Virgin Olive Oil
2 Tbsp Seasons Vermont Maple Balsamic Vinegar
1 Tbsp minced shallot
Seasons Spanish Rosemary Fused Salt, to taste
Fresh crushed pepper
6 oz baby arugula (6 packed cups)
5 Tbsp roasted pumpkin seeds
In a small bowl, whisk together Rosemary Olive Oil, Vermont Maple Balsamic, Rosemary Salt, pepper, and shallot.
In a large salad bowl, lightly season the arugula with pepper. Add plums, roasted pumpkin seeds, and dressing. Toss to coat.