For the dressing, in a food processor add fresh basil, Dijon mustard, nectar, salt and pepper, the juice of 1 lemon, extra virgin olive oil, a dash of balsamic vinaigrette and blend.

For the salad, roast pine nuts, until you can smell them in the air and remove from heat. In a large bowl fill with arugula leaves and slice fresh Parmesan and avocados and then top off the salad with pine nuts.