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For salad:
a few teaspoons extra virgin olive oil
1/2 large onion (or 1 small), cut into 1/2" dice
1 carrot, peeled, cut into thirds and thinly sliced lenthwise
1 cup cooked mung beans (or French lentils)
3-4 cups arugula
a little water
salt and pepper
pinch sugar
fresh or dried thyme, to taste
garnish: fresh green onions, thinly sliced
For vinaigrette:
2 Tbsp. white balsamic vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. agave or sugar
1/4-1/2 tsp. Dijon mustard
salt and pepper
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