For an extra layer of flavor, consider adding a sprinkle of sea salt and freshly cracked black pepper. If figs are not in season, try using dried figs that have been plumped in warm water for 10 minutes. Goat cheese or crumbled feta cheese can be substituted for Parmesan. To toast pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch carefully, as they can burn quickly.
Fig and Arugula Salad
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS135
A vibrant dance of sweet and peppery flavors, this Fig and Arugula Salad is an effortless yet elegant composition, perfect as a light lunch or a sophisticated starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol4 mg
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Fiber3 g
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Protein4 g
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Saturated Fat1 g
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Sodium85 mg
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Sugar27 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large bowl, gently combine the baby arugula, quartered figs, Parmesan cheese, and toasted pine nuts. Be careful not to bruise the arugula. (5 minutes)
02 Step
Recipe View 2 mins In a small bowl, whisk together the wildflower honey and aged balsamic vinegar until well combined. Taste and adjust sweetness or acidity as needed. (2 minutes)
03 Step
Recipe View 3 mins Just before serving, lightly drizzle the honey-balsamic vinaigrette over the salad. Toss gently to ensure all ingredients are lightly coated. Serve immediately to prevent the arugula from wilting. (3 minutes)
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RECIPE REVIEWS
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Raphaelle Strosin
Dec 13, 2024I added some prosciutto to make it a more substantial meal. Delicious!
Trinity Hegmann
Jul 23, 2024Easy to make and so refreshing. A great way to use fresh figs.
Percy Mcdermott
Apr 11, 2024This salad was a hit at my dinner party! The combination of flavors is just perfect.
Conrad Ankunding
Feb 7, 2024The honey-balsamic vinaigrette is so simple but elevates the whole salad.