Fresh Figs, Arugula, and Goat Cheese Salad

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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.

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