Teresa's Recipes
Fig and Arugula Salad
Experience a delightful symphony of flavors with this Fig and Arugula Salad. Fresh, vibrant arugula forms a beautiful bed for ripe, sweet figs. The creaminess of goat cheese and the crunch of walnuts add depth and contrast. Drizzled with a homemade balsamic-honey dressing, this salad is a refreshing, delicious treat that’s perfect for any season. Figs have been cherished for their sweet taste since ancient times, and combining them with peppery arugula creates a timeless, palate-pleasing salad.
Ingredients
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Honey
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1/2 cup, chopped Walnuts
- 1/2 cup, crumbled Goat cheese
- 6, quartered Fresh figs
- 4 cups Arugula
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 300
- Fat: 20g
- Carbs: 25g
- Protein: 7g
- Sodium: 300mg
- Sugar: 18g
Instructions
- In a large bowl, add the arugula, quartered figs, crumbled goat cheese, and chopped walnuts.
- Prepare the dressing. In a small bowl, combine the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper. Whisk until well blended.
- Drizzle the dressing over the salad. Toss gently to coat all the ingredients evenly with the dressing.
- Serve the salad immediately. This salad is best enjoyed fresh to maintain the crispness of arugula and the freshness of figs.
Tips
- For a vegan alternative, replace the honey with maple syrup and omit the goat cheese.
- You can toast the walnuts lightly for an enhanced nutty flavor.
- If fresh figs are not in season, dried figs can be a good substitute.