Serves: 4
Total Calories: 218
For the dressing, whisk the lime juice and mustard in a stainless steel bowl. Combine the oils and gradually whisk into the lime juice and mustard.
On large, decorative salad plates, divide the salad ingredients, creating your own design.
Drizzle with the dressing and sprinkle with the salt and pepper.
This Salad of Mission Figs, Baby Fennel, Frisee, Pecornio, and Italian Truffle recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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