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Fig & Arugula Salad

serves 2
Course: Salad
Servings: 3
Author: Jenné Claiborne

Ingredients

  • 2 tbsp balsamic vinegar
  • 4 dried Calimyrna figs
  • 1 tbsp minced shallot
  • 4 tbsp extra virgin olive oil
  • 6 cups of arugula
  • ½ avocado sliced
  • ¼ cup toasted pumpkin seeds

Instructions

  • Place the vinegar, figs, shallot, and olive oil in a blender. Blend until smooth and thick.
  • Scoop about ¼ cup of the dressing onto the arugula, and massage to coat. Toss with sliced avocado, and serve with toasted pumpkin seeds.