Mediterranean Vegetable Salad with Preserved Lemon Dressing - OLDWAYS - Cultural Food Traditions OLD

Ingredients

• 8 eggs, large
• 1 cup red quinoa
• ½ teaspoon kosher salt
• 1 pint cherry tomatoes, halved
• 2 tablespoons minced shallot
• ¾ cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• ¼ teaspoon chile de arbol, seeded, crushed
• 2 tablespoons minced preserved lemon or lemon peel granules
• 1 cup dried cherries, plumped in hot water
• 1 cup mint, stemmed
• 2 cups arugula, stemmed
• 2 cups watercress, stemmed
• 1 cup almonds, toasted
• 1 ½ cups white beans, drained and rinsed
• 2 avocados, pitted and cubed