Heirloom Tomato and Avocado Salad

Ingredients

• 2 Tablespoons olive oil
• 12 square wonton wrappers, cut into 1/4-inch-thick strips
• Sea salt, to taste
• 1 Cup tightly packed cilantro leaves
• 1 Tablespoon pine nuts
• 1 clove garlic, peeled
• 2 Tablespoons brown rice vinegar
• 1/2 Teaspoon maple syrup or organic sugar
• 5 Tablespoons extra-virgin olive oil
• 1/4 Teaspoon sea salt
• 1/8 Teaspoon cayenne
• 5 Ounces baby arugula
• 2 ripe avocados, cut into 1-inch pieces
• 1 1/4 Pound mixed heirloom tomatoes, cut into 1-inch pieces
• Freshly ground white pepper, to taste

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