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Fresh Fig Arugula Salad with Fig Feta Vinaigrette

4 servings

Ingredients

  • Maple Caramelized Walnuts or Toasted Walnuts – or to taste - recipe below
  • Fresh Fig Feta Vinaigrette – to taste - recipe below
  • 8 Cups Arugula
  • 1/2 Cup Red Cabbage
  • 1/4 Red Onion - thinly sliced or diced
  • 8 Fresh Figs – quartered your choice – or to taste
  • 1/2 Cup Sheep Feta – crumbled – or to taste

Fig Feta Vinaigrette - you will have extra

  • 3/4 Cup about 6 Fresh Figs – quartered
  • 3 Tablespoons Feta Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Champagne Vinegar
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1/2 Teaspoon Dijon Mustard
  • 1 Small Clove Garlic
  • 1 Teaspoon Sea Salt

Maple Caramelized Walnuts - 2 Cups - you can half the recipe

  • 2 Cups Raw Walnuts
  • 3 Tablespoons Maple Syrup
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Sea Salt

Instructions

Walnuts

  1. Caramelized Walnuts
  2. Preheat the oven to 350 degrees.
  3. Line a large baking sheet with parchment paper.
  4. Add everything in a cast iron or saute pan and turn on the stove to medium heat.
  5. As soon as it starts to bubble, make sure to stir the whole rest of the time.
  6. When all moisture is gone, turn off the heat. About 8 minutes.
  7. Spread onto a parchment paper-lined baking sheet the best you can. Don’t worry about them sticking together, you can separate them when they are cool.
  8. Bake for 8 minutes and then transfer to a cooling rack.
  9. Wait until they are completely cooled. They will harden and become crystallized.
  10. Toasted Walnuts
  11. Preheat oven to 375 degrees
  12. Spread out the walnuts on a baking sheet. Toast walnuts until they start to brown and smell toasted for about 7 to 10 minutes.
  13. Make sure and check them frequently so they don’t burn. Cool completely.

Vinaigrette

  1. Cut the stems off the figs and put them into a food processor or blender along with all the other ingredients and puree until smooth.

Salad

  1. Arrange the washed arugula onto individual plates or a platter or a large bowl.
  2. Top with the red cabbage, feta, onions, walnuts and figs.
  3. Arrange on individual plates or mix everything in a large bowl. Dress to taste.