Fig Arugula Salad with Goat Cheese and Walnuts

This quick fall salad combines peppery arugula, sweet fresh figs, creamy goat cheese, crunchy walnuts, and a simple balsamic vinaigrette.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 8 ounces fresh figs
• 5 ounces baby arugula
• 4 ounces goat cheese
• 1 2 cup walnut halves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Wash and thoroughly dry the figs and arugula. Trim the fig stems, then quarter the figs. Crumble the goat cheese and set aside. (about 5 min)
2. Whisk the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified. (about 3 min)
3. Place the arugula in a large serving bowl. Add the figs, goat cheese, and walnuts. (about 2 min)
4. Drizzle with the vinaigrette and gently toss just until the leaves are lightly coated. Serve immediately. (about 5 min)