Ingredients

Warm Roasted Garlic Vinaigrette
4 Large garlic cloves, unpeeled
1/2 teaspoon Olive oil
2 1/2 tablespoons Sherry vinegar
1/4 teaspoon Ground cumin
1/2 teaspoon Dijon mustard
1/3 cup Olive oil
Sea salt, to taste
Ground pepper, to taste
Salad
1 1/2 cups Cooked garbanzo beans, drained and rinsed
1 (15-ounce) can Artichoke hearts, rinsed, drained and quartered
2/3 cup Feta cheese, crumbled
5 ounces Baby arugula (about 5 cups)
2 tablespoons Pine nuts, lightly toasted
2 tablespoons Chopped parsley

Description

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