Arugula is my favorite type of salad. To make it even better, this salad only takes 15 minutes (not even) to make. AND it looks like it’s gourmet (illusions illusions). If you have grilled chicken or salmon, you could always add some on top. This is a great as lunch, dinner, a side dish, appetizer, or an afternoon ‘snack.’
What you need: (As much as you want for the following ingredients- only don’t go overboard with the cheese like I am always tempted to do)
Pecans (or walnuts/almonds if you prefer)
Cranberry Asiago cheese (you can put a sweeter cranberry cheese here such as goat or a sharper one depending on how sweet you want your salad. I prefer a sharper cheese with this salad to compliment the sweetness of the figs – Also, if you can’t find cranberry cheese – just use regular cheese and add dried cranberries on top)
What to do:
1. Place rinsed arugula on a plate or in a bowl.
2. Add sliced fig, crumbled/diced cheese, and pecans on top.
3. Drizzle with dressing. (see recipe below)
Honey Cider Dressing:
Let me preface this recipe with the fact that I didn’t measure anything. Okay, originally I measu red, but then I kept adding more of each ingredient and forgot to write it down. My thinking on this dressing is to start with the amounts of ingredients listed below and to add more of the ingredient you like. Then you’ll have to do some adjusting like I did. If you’re more of a honey person add more honey, or if you want it a little more tart like I did, add more apple cider vinegar. It’s really just an excuse to keep tasting it… we won’t tell anybody.
1 tbsp Honey
1 tbsp Olive Oil
2 tbsp Apple Cider Vinegar
1-2 tsp finely chopped onion (optional)
Mix all ingredients together with a whisk and pour over salad! Simple and delicious.
(Photos by Mihajlov Photography 2013)