Fig Salad with Goat Cheese and Baby Arugula

• 份量: 3 servings
• 准备时间: 15 minutes
• 总时间: 25 minutes

配料

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)

步骤

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.

营养

• 卡路里: 259 kcal
• 总脂肪: 19 g
• 饱和脂肪: 3 g
• 胆固醇: 6 mg
• 钠: 61 mg
• 总碳水化合物: 17 g
• 膳食纤维: 3 g
• 总糖: 13 g
• 蛋白质: 6 g