Ensalada de la Huerta con Vinagreta de Guayaba (Harvest Salad with Guava Vinaigrette)

Combine guava, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth.

Heat grapeseed oil in a medium skillet over medium-high heat. Add beans and okra; cook, stirring occasionally, until softened, about 5 minutes. Add amaranth (or microgreens) and cook, stirring, until wilted, about 1 minute. Remove from heat.

Toss arugula with the vinaigrette in a large bowl. Top with the bean mixture, cheese and onion.