Dried Fig, Goat Cheese and Arugula Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing. Ingredients:
1/4 cup walnuts |
1 1/2 sprigs rosemary, stems discarded |
1 tablespoon honey |
2 tablespoons sherry wine vinegar |
1 tablespoon water |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 teaspoons extra virgin olive oil |
6 ounces arugula |
6 white dried figs, stems removed |
4 tablespoons goat cheese |
Directions:
1. Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
2. In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
3. Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
4. 210 calories/12g fat/4g fiber.
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