Directions

1. To make the dressing, pour 1/2 cup lemon juice, 1/3 cup olive oil, 1 Tbsp mustard, 1 Tbsp maple syrup, 1 tsp minced garlic, 1 tsp shallots, 1/2 tsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp pepper into your KitchenAid® blender and puree on high for 20 to 30 seconds until the ingredients are pulverized and the mixture is emulsified. Add the 1 cup mint leaves, and process on a medium speed for 10 to 20 seconds until the mint is almost pulverized, but the mint is still loose and speckled.
2. In a large salad bowl, lay the arugula, and top with the bunch of cilantro leaves, onion slices, avocado, and 1 cup pine nuts. Pour the dressing over the salad, and gently toss just a few times so that the salad is evenly coated but not wilted, and top with the parmesan.
3. Serve immediately.