Fancy Fig & Arugula Salad
I love this salad! It has been one of my favorite go-to recipes, especially in the colder months when you crave something more substantial, comforting and tasty. The peppery arugula combined with the toasted pine nuts, smooth Asiago and Pecorino cheese and slight sweetness of the dried mission figs, tossed with the Sherry wine and shallot vinaigrette – well it’s a giant flavor bomb in your mouth! This salad pairs beautifully and holds it’s own with any bold flavor dishes. But my favorite pairing is with a thin crust prociutto pizza, and nice glass of vino. Now that’s amore!
From my kitchen to yours… XO ~ L
Heat oven to 400. Spread pine nuts on a cookie sheet and toast until golden brown 6-8 minutes. Take out and let cool. Grate Asiago and Pecorino cheese put aside. Slice Figs in wheels and put aside. Wash arugula and dry thoroughly. Combine all ingredients in salad bowl and toss with Sherry vinaigrette.
Sherry & Shallot Vinaigrette Directions:
Add Dijon mustard, chopped garlic, shallots, salt and pepper to small bowl. Next pour vinegar in slowly with one hand while whisking with a fork in the other. Slowly add olive oil, pouring in a steady slow stream while whisking with fork to emulsify.
If all else fails and the vinaigrette won’t bind, use this #Trick: pour all vinaigrette ingredients into a small glass jar and seal tightly with the lind – then shake away until you beat it into submission.
– 8-10 sliced dried mission figs
– 1/3 Cup toasted pine nuts
– 5 oz arugula
– 3/4 Cup grated asiago cheese
– 3/4 Cup grated pecorino cheese
– 1 tsp Dijon mustard
– 3 Tblsp sherry vinegar
– 1 Tblsp chopped shallots
– 1 small clove chopped garlic
– 1/2 Cup olive oil
– pinch salt & pepper