Author Notes: This salad is a great combination of the salty feta, peppery arugula and slightly sweet figs. —CaliZona
Serves: 4 – 6
Ingredients
Fresh Fig Feta Vinaigrette
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8
Fresh Figs
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1/3
cup Sheep Feta Cheese
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3/4
cup Extra Virgin Olive Oil
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1
Clove Garlic
-
1/2
teaspoon Sea Salt or to taste
Toast the walnuts and assemble the salad
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3/4
cup Toasted Walnuts
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6
cups Arugula
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8
Figs
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1/2
cup Sheep Feta
Directions
- Make the Vinaigrette – Cut the stems off the figs and put into a food processor or blender, measure all the other ingredients and puree until smooth.
- Toast the Walnuts by preheating the oven to 375°F and place Walnuts on a baking sheet, toast Walnuts until they start to brown and smell toasted, 5 to 10 minutes. Make sure and check them frequently so they don’t burn.
- Wash the arugula, cut off the stem and slice the figs in quarters and crumble the feta with a fork. Arrange on individual plates or mix everything in a bowl
Photo by CaliZona