Arugula Salad with Figs, Walnuts, and Goat Cheese
 
 
Author:
Serves: 6 servings
Ingredients
  • 4 cups baby arugula
  • 1-pint black mission figs, cut into eighths
  • ½ cup walnuts
  • ½ cup crumbled goat cheese
  • ½ cup dried cranberries, optional
  • Balsamic Vinaigrette Dressing:
  • 1 Tablespoon minced shallots
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • ¼ cup olive oil
  • ½ teaspoon salt
  • fresh ground pepper
Instructions
  1. Preheat oven to 350 degrees F. Spread walnuts in a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. Let cool while you prepare the vinaigrette.
  2. In a small bowl or jar with tight fitting lid, combine shallots and balsamic vinegar and let sit for 5-10 minutes. Add honey, salt, pepper and olive oil and whisk or shake well.
  3. Place the arugula, walnuts, goat cheese, cranberries (if using) and figs in a salad bowl.
  4. Gently toss salad with desired amount of dressing and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/09/12/arugula-salad-figs-walnuts-feta/