Description
A fresh and elegant Mediterranean-inspired salad that combines peppery arugula, sweet quartered figs, creamy goat cheese or feta, and crunchy walnuts or pecans, all dressed in a light honey-balsamic vinaigrette. Perfect as a starter or a light lunch, this salad offers a delightful balance of flavors and textures with minimal preparation.
Ingredients
Salad Ingredients
- 4 cups fresh arugula
- 6 fresh figs, quartered
- 1/2 cup goat cheese or feta, crumbled
- 1/3 cup walnuts or pecans, roughly chopped
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the base: Arrange the fresh arugula evenly on a large serving platter as the foundation of your salad.
- Add the toppings: Scatter the quartered figs over the bed of arugula, followed by sprinkling the crumbled goat cheese or feta and chopped walnuts or pecans to add creamy and crunchy textures.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and freshly ground black pepper until well combined and emulsified.
- Dress the salad: Just before serving, drizzle the prepared dressing evenly over the salad to preserve freshness and enhance flavors.
Notes
- When fresh figs are unavailable, dried figs can be used as a substitute, rehydrated if desired.
- For an added savory dimension, consider including thin slices of prosciutto.
- To accommodate dietary preferences, goat cheese can be swapped with feta or a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
