Ingredients:

  • 5 oz baby arugula or mixed spring greens
  • 6-8 fresh figs, quartered or sliced into rounds
  • 4 oz fresh goat cheese (chèvre), crumbled or sliced into discs
  • 1/3 cup roasted salted pistachios, roughly chopped
  • 1 tbsp fresh chives, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Rinse the arugula and pat it completely dry using a salad spinner or paper towels to ensure the dressing adheres.
  2. Slice the fresh figs into uniform quarters and roughly chop the pistachios.
  3. Combine the balsamic vinegar, honey, and Dijon mustard in a small jar. Slowly whisk in the olive oil until the mixture is thickened and glossy.
  4. Place the greens in a large bowl and lightly drizzle with half the dressing, tossing gently to coat.
  5. Arrange the fig slices and goat cheese pieces on top of the greens.
  6. Sprinkle the chopped pistachios and chives over the surface, then finish with the remaining dressing.