Appetizer Recipes

Dried Fig, Goat Cheese and Arugula Salad

Dried Fig, Goat Cheese and Arugula Salad



Dried Fig, Goat Cheese and Arugula Salad

Serves: 4


1/4 cup Flanigan Farms walnut halves and pieces
1 1/2 sprigs fresh rosemary stems discarded leaves finely chopped
1 tablespoon honey
2 tablespoons La Posada sherry vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon Pepper
4 teaspoons Napa Valley organic olive oil
6 ounces organic arugula
6 Nutra fig dried organic white figs stems removed figs quartered
4 tablespoons Chavrie goat cheese


Toast walnut pieces on a baking sheet in the oven at 300 F until they are just fragrant, about four minutes. Transfer to a plate to cool if you are in a hurry, put the nuts in the freezer for a few minutes.

In a food processor or metal bowl, combine rosemary, honey, sherry vinegar, water, mustard, salt and pepper. Blend or whisk well. Slowly blend in the oil.

Combine arugula, figs and walnuts in a large salad bowl. Whisk dressing again and toss with salad. Divide salad among four salad plates and place one tablespoon of goat cheese on each plate.