Dec 3, 2012
You will make this exceptionally good salad again and again! If fresh figs are not available, use dried instead.
6 large handfuls baby arugula
Salt and freshly ground pepper to taste
3 tbsp. white balsamic vinegar
5 tbsp. extra virgin olive oil
6 fresh figs, cut into quarters
4 tbsp. chopped walnuts
4 to 6 ounces goat cheese, crumbled
Add arugula to large bowl. Season with salt and pepper and dress with white balsamic vinegar and olive oil. Toss to combine. Taste and adjust for seasoning. Add dressed greens to platter or plates and garnish with figs, walnuts and crumbled goat cheese.
Yield: 4 servings.