Ingredients:

  • 5 oz baby arugula
  • 7 fresh figs
  • 4 oz goat cheese
  • 1/3 cup walnuts
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the walnuts in a dry skillet over medium heat. Shake the pan frequently for 3-5 minutes until the nuts smell nutty and turn a golden brown, then remove to a plate.
  2. In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, salt, and pepper. While whisking vigorously, slowly drizzle in the olive oil until the mixture is thick and glossy.
  3. Place the arugula in a large bowl, drizzle with half of the dressing, and toss gently to lightly coat.
  4. Transfer the arugula to a serving platter. Carefully nestle the quartered fresh figs and crumbled goat cheese on top.
  5. Sprinkle with the toasted walnuts, then finish by drizzling the remaining dressing over the top.