Figs… Beautiful figs. I took this photo in the natural light of my doorway. I didn’t adjust the color and you don’t have to adjust your screens. These are black mission figs. And they are pretty… very pretty.
I never in my life bought figs. But doing a Project Food Blog challenge brought me out of my comfort zone making me use some ingredients I’ve never used or ate before. Black mission figs being my ingredient of choice.
So how do you describe fresh figs to those whom haven’t tried them??? Well to start they have a dark exterior with a strawberry colored interior. They aren’t as sweet as you might think… they are grainy, earthy and delicious!!
Quarter each fig for a perfect bite size morsel of deliciousness!
All right so back to this salad. It started off being just a fig, blue cheese & arugula salad. Until my good friend Heidi mentioned walnuts… and I actually had them in my pantry. So I quickly toasted them in a dry pan until they smelled delicious and toasty then tossed them in with the arugula and figs. It was a last minute decision and I’m so glad she mentioned it because I really don’t think this salad would have been the same without them!!
Sprinkle the blue cheese on top, about 2 tablespoons… give or take. But I always serve any extra on the side for folks who want extra.
Folks really meaning me… I love LOVE LoVe blue cheese!
Now you could pour the lemon vinaigrette into the salad toss then serve or you could serve the salad and pour your own… whichever you want… it really doesn’t matter! Just make this salad!
Let me just give you a run down on all the flavors this salad has going on: Peppery… thanks to the arugula. Salty… courtesy of the blue cheese. Sweet… compliments from the fig. Top it off with a refreshing lemon vinaigrette and you have a salad made in heaven… and made right in your kitchen!
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