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Fig Salad with Arugula & Pecans
From Statesboro Market2Go
<p>A gorgeous salad made from locally grown fruits, nuts, herbs, and vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: feastingathome.com (Entered by Ariana Giddens)
Serves: 4-8
Vegetarian!
Ingredients
1/4 cup
Red onion (thinly sliced)
1/2 cup
Toasted pecans
6 or 7 cups
Arugula
6 to 8
Figs (stems removed and quartered)
10 to 15 leaves
Basil (torn)
1/2 cup
Goat cheese (crumbled)
FOR THE DRESSING:
3 tablespoons
Olive oil
2 1/2 tablespoons
Balsamic vinegar
1 or 2 teaspoons
Maple syrup
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/4 teaspoon
Vanilla extract (optional)
Step by Step Instructions
- Toast the pecans in a dry skillet over medium heat for 5 to 6 minutes, stirring occasionally.
- Stir the arugula, pecans, sliced onions, and torn basil leaves together in a large bowl and put it into the refrigerator.
- Mix all of the dressing ingredients together in a small bowl.
- Add the figs and goat cheese to the salad, then pour the dressing over the salad, gently toss to coat, then serve.