Mango Blueberry Salad with Pecans and Basil Vinaigrette

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BASIL VINAIGRETTE

• 1 (½-oz) package fresh basil leaves, chopped
• 1 garlic clove, minced
• 2 Tbsp lemon juice
• 2 Tbsp white or red wine vinegar
• 1 tsp kosher salt
• 1 Tbsp shallot, minced
• ½ cup olive oil

• 6 cups arugula
• 9 wedges of fresh cut mango
• 1½ cups blueberries
• 1 cup pecan halves, toasted

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Prepare the vinaigrette: Place all ingredients in a high-speed blender and blend on high for 1 minute, or until smooth.

Place the arugula on a large serving platter; drizzle with half of the vinaigrette and toss gently to coat the arugula. Top the arugula with mango slices in a circular pattern. Sprinkle the blueberries and pecans on top and drizzle on the remaining vinaigrette. Serve immediately. Makes 4 to 6 servings.