Ingredients for Dried Fig Goat Cheese And Arugula Salad
- 1/2 cup walnuts
- 1 tablespoon fresh rosemary
- 2 tablespoons honey
- Sherry Wine Vinegar
- 1 tablespoon water
- Dijon Mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Extra Virgin Olive Oil
- 5 ounces baby arugula
- Dried Figs
- 4 tablespoons crumbled goat cheese
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How to Make Dried Fig Goat Cheese And Arugula Salad
- Preheat oven to 300°F (150°C). Spread 1/2 cup walnuts on a baking sheet and toast for 4-5 minutes, or until fragrant. Transfer to a plate to cool.
- In a food processor or small bowl, whisk together 1 tablespoon fresh rosemary, 2 tablespoons honey, 1 tablespoon red wine vinegar, 1 tablespoon water, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- With the food processor running or while continuously whisking, slowly drizzle in 2 tablespoons olive oil until emulsified. (For a lighter dressing, reduce oil to 1 tablespoon).
- In a large bowl, combine 5 ounces baby arugula, 1/2 cup chopped dried figs, and the toasted walnuts.
- Pour the dressing over the salad and toss gently to combine.
- Divide the salad among four plates. Top each serving with 1 tablespoon of crumbled goat cheese (approximately 4 tablespoons total).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
5g
Carbs
5g
