A peppery arugula salad with fresh figs, blue cheese and toasted walnuts drizzled with a bright lemon vinaigrette. Simple and elegant.
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 earthy and delicious.
Quarter each fig so they are more bite size.
This started off being just an arugula salad with fig and blue cheese 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. Not everyone is a blue cheese fan so I always serve extra on the side for those who want more (i.e me).
Before serving, toss the salad with the lemon vinaigrette.
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.
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Enjoy! And if you give this Arugula Salad with Fresh Figs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Arugula Salad with Fresh Figs & Blue Cheese with a Lemon Vinaigrette
- 5 ounces baby arugula
- 6-8 fresh fresh figs, quartered
- 3 tablespoons blue cheese, crumbled
- 4 ounces walnuts, toasted until fragrant
- 4 tablespoon lemon juice, freshly squeezed
- 6 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Combine the arugula, figs and toasted walnuts in a large bowl.
- Combine the lemon juice, salt and pepper and whisk in the olive oil.
- Taste to adjust seasonings.
- Plate salad and drizzle with vinaigrette.
- Sprinkle with blue cheese and serve!
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Looks great. Where did you find the figs?
I found them at Meijer… I think they were by the pears. 🙂
I would hang that first picture up on a wall, so cool and shocking color!
Beautiful and delish!
Perfect figs make for a salad that doesn't get any better than this. GREG
Hi Laurie, I was admiring your fig photos, wow. You could frame those photos. I've tagged you, come to my blog and see what you have to do, if you want to have a little fun!
I just got back from Napa Valley and ate figs there every day, so imagine my delight when I saw this recipe. Can't wait to make it, thanks!
Cheers! It is appropriate time to make some plans for the future and it is time to be happy.