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Fresh Fig & Baby Arugula Salad with a Lemon Vinaigrette
Description
Peppery arugula works nicely with the tart blue cheese, mildly sweet figs and crunchy toasted walnuts! A perfect fall salad!
Ingredients
- FOR THE SALAD:
- 4 ounces, weight Walnuts
- 5 ounces, weight Baby Arugula
- 3 Tablespoons Blue Cheese, Plus More To Taste
- 8 whole Fresh Figs, Trimmed And Quartered
- _____
- FOR THE VINAIGRETTE:
- 4 Tablespoons Fresh Lemon Juice
- ½ teaspoons Kosher Salt
- ½ teaspoons Black Pepper
- 6 teaspoons Good Olive Oil
Preparation
For the vinaigrette: Combine the lemon juice, salt and pepper. Whisk while pouring in the olive oil. Adjust seasonings to taste if needed and chill until ready to use.
For the salad: Toast the walnuts in a dry pan over medium-low heat until fragrant, tossing frequently (about 5 minutes or so). Combine the arugula, blue cheese and quartered figs in a large bowl. Drizzle with desired amount of vinaigrette, toss and serve.
Enjoy!
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