Fresh Fig Arugula Salad with Blackberries

• Vegetarian
• Gluten free

• Produce

  • 4 cups Arugula, leaves
  • 1 cup Blackberries, fresh
  • 4 Figs, fresh

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp Honey
  • 1 Honey balsamic vinaigrette

• Baking & Spices

  • 1 Sea salt and pepper, coarse

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/2 cup Goat cheese

Found on flavourandsavour.com

Description

Ingredients

• 4 cups freshly washed and dried arugula leaves
• 4 - 6 fresh figs, washed, stems removed and quartered (or in ⅛ths)
• 1 cup fresh blackberries
• ½ cup goat cheese
• ½ cup walnuts
• Honey Balsamic Vinaigrette
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• coarse sea salt and pepper to taste

Directions

• In a small jar or bowl, whisk together the Honey Balsamic Vinaigrette ingredients first to allow flavours to blend.
• On a serving platter, arrange arugula leaves. Top with quartered figs, blackberries, and teaspoon-sized lumps of goat cheese. Sprinkle with walnuts.
• Just before serving, drizzle Honey Balsamic Vinaigrette over all.