3 tbsp extra virgin olive oil
3 tbsp Sunsweet® Amaz!n™ Prune Juice
4 tsp fresh lemon juice
2 tsp Dijon or grainy mustard
1/2 tsp salt
1 large carrot, peeled and trimmed
1 tart apple (such as Granny Smith), peeled and cored
2 golden or red beets, trimmed
1/2 fennel bulb, trimmed
4 cups arugula or mâche
1/4 cup toasted hazelnuts, almonds, cashews or walnuts
Prune Dressing: In jar, shake together olive oil, prune juice, lemon juice, mustard and salt.
Shaved Salad: Using mandolin or peeler, thinly shave carrot, apple, beets and fennel. Place arugula in large shallow bowl. Arrange shaved vegetables over arugula.
Sprinkle hazelnuts over top. Drizzle with dressing and toss to coat.