Since fig season is so short, when I came across this recipe on courant.com last week, it immediately went on our weekly menu plan. I'm so grateful it did. I found arugula and a perfect goat milk feta, not too salty, at Sunday's farmer's market. I was unsure about arugula since I'd never had it before and I'm not generally fond of bitter flavors, however, it worked really well here.
I served this with a side of toasted baguette (also from the farmer's market), sliced and drizzled with olive oil and the remaining dressing. This really was the perfect lunch for a blazing hot Sunday.
Here is what you'll need:
- 1 bunch arugula
- 2.5 oz. feta cheese, cubed
- 4 figs, quartered
- 4 slices shaved prosciutto
- 1/4 cup pecans
- 1 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 1 Tbsp honey
- 1/2 tsp sea salt
Arrange arugula, feta, figs, prosciutto and pecans on a plate.
In a small bowl, add vinegar, olive oil, honey and salt. Whisk well. Drizzle over salad. Serves 2 as a main meal, serves 4 as a side.
Very pretty picture!
ReplyDeleteThank you, I appreciate the positive feedback! I'm trying to improve my photo skills.
ReplyDeleteThis looks DELICIOUS! I'm going to try making it this weekend :)
ReplyDeleteEnjoy it, you will not be disappointed!
ReplyDelete