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California Fig and Arugula Salad
Arugula salad recipes introduce a peppery flavor to familiar salads. You'll especially love pairing naturally sweet California Figs in this arugula salad.
Servings: 6 people
Calories: 460kcal
Ingredients
California Fig and Arugula Salad:
- 1/2 pound pancetta diced
- 1/2 cup Orchard Choice or Sun-Maid California Figs stems removed, diced
- 6 bunches arugula
- 1 cup pecans toasted
- 1 cup crumbled goat cheese
- 1 1/2 cups Fig and Port Vinaigrette (recipe follows)
Fig and Port Vinaigrette:
- 3 Orchard Choice or Sun-Maid Mission California Figs stems removed
- 1 cup ruby Port
- 1/4 cup red wine vinegar
- 1/2 tablespoon minced shallots
- 1/4 cup blended oil*
- Salt and pepper
Instructions
Directions for Fig and Arugula Salad:
- In a small pan, saute pancetta over medium heat until crisp; set aside. In a large bowl, toss pancetta, figs, arugula, pecans, and goat cheese with the vinaigrette. Divide between six chilled salad plates. Grind pepper over each salad.
Directions for Fig and Port Vinaigrette:
- Soak figs in port until soft. In a saucepan, reduce port over medium heat to 1/2 cup. Puree figs, port, and vinegar in a food processor. Add shallots and slowly whisk in oil. Season with salt and pepper.
Notes
*Blended oil is 3 parts canola oil plus 1 part olive oil.
From the girl & the fig restaurant in Sonoma, California.
Nutrition
Calories: 460kcal | Carbohydrates: 14g | Protein: 14g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 395mg | Potassium: 264mg | Fiber: 2g | Sugar: 9g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1.5mg