Fig Salad with Goat Cheese and Baby Arugula

• porcje: 3 servings
• czas aktywny: 15 minutes
• całkowity czas: 25 minutes

Składniki

1/2 cup walnut halves

1-1/2 teaspoons minced shallots (1/2 tablespoon)

1 to 1-1/2 tablespoons white balsamic vinegar

1 teaspoon honey

1/8 teaspoon kosher salt or fine sea salt

1/8 teaspoon freshly-ground black pepper

2 tablespoons walnut oil

4 large fresh figs (or 8 small), I used Black Mission)

5 cups baby arugula (5 oz package)

2 ounces goat cheese (, crumbled)

Wskazówki

Toast the Walnuts

Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.

Make the Vinaigrette

In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.

Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper.

Assemble the Fig Salad

Cut stems from figs and slice in quarters if large and in half if small.

Toss baby arugula with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.

If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Serve immediately.

Wartości Odżywcze

• Kalorie: 259 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 3 g
• Cholesterol: 6 mg
• Sód: 61 mg
• Węglowodany Całkowite: 17 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 13 g
• Białko: 6 g