Serves 4-6
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
12 figs, halved
4 ounces goat cheese, crumbled
12 ounces baby arugula
Freshly ground pepper
Whisk together vinegar, mustard, and olive oil. Place in the refrigerator. Prepare all salad ingredients. In a large bowl, combine all ingredients and toss lightly. Drizzle dressing over salad. Toss gently and top with freshly ground black pepper.
