Ingredients:
- 8-10 fresh figs (approx. 1 lb / 450g), quartered
- 4 oz (115g) feta cheese, crumbled
- 4 cups (60g) baby arugula or spring mix
- 1/3 cup (40g) toasted walnuts or pine nuts
- 2 tbsp (8g) fresh mint leaves, torn
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp (15ml) balsamic vinegar
- 1 tsp (5ml) honey
- 1/2 tsp (3g) sea salt
- 1/4 tsp (1g) freshly cracked black pepper
Instructions:
- Wash the figs and pat them dry, then use a paring knife to slice them into uniform quarters.
- In a small mason jar or bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Shake vigorously or whisk until the dressing is emulsified and glossy.
- Place the arugula in a large mixing bowl, drizzle with half of the dressing, and toss gently to coat without bruising the leaves.
- Scatter the quartered figs and crumbled feta cheese across the top of the greens.
- Finish by sprinkling the toasted nuts and torn mint leaves over the salad.
- Drizzle the remaining dressing over the figs and cheese immediately before serving.