Ingredients:
- 4 cups fresh arugula
- 6-8 fresh figs, quartered
- 1/2 cup walnuts, lightly toasted
- 1/4 cup crumbled goat cheese (optional)
- 2 tablespoons The Little Shop Fig Balsamic Vinegar
- 2 tablespoons The Little Shop Walnut Oil
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Instructions:
- In a small bowl, whisk together the fig balsamic vinegar, walnut oil, and honey until well combined.
- Season with salt and freshly ground black pepper to taste. Set aside.
- In a dry skillet over medium heat, toast the walnuts for 3-4 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside to cool.
- Place the fresh arugula in a large salad bowl.
- Add the quartered figs and toasted walnuts to the arugula.
- If using, sprinkle the crumbled goat cheese over the salad.
- Drizzle the prepared dressing over the salad.
- Toss gently to coat all the ingredients with the dressing.
Serve the salad immediately, garnishing with additional figs or walnuts if desired.