Warm Fig and Arugula Salad
Recipe Date:
September 1, 2021
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/4 cup aged sherry vinegar
- 1 1/2 tsps Dijon mustard
- 1/2 tsp honey
- Kosher salt
- freshly ground black pepper
- 1/2 cup olive oil
- 8 ripe figs, if small increase to 12
- 1 cup walnut halves (4oz)
- 8 cups baby arugula (9 oz)
- 8 ozs crumbled Roquefort cheese
Directions
Tasting notes: Walnuts added earthiness which echoes the flavors in the Perli Pinot and the pepperiness of arugula highlights some forest floor characteristics while the fig adds sweetness bringing out the dark fruit elements.
Serena's tips: Depending on how much you love Roquefort, add as much or as little as you please.
Recipe:
- Website link
- Website address: barefootcontessa.com/recipes/warm-fig-arugula-salad
Recipe courtesy of Ina Garten, the Barefoot Contessa. Photo courtesy of Quentin Bacon for the Barefoot Contessa.
