I get so giddy this time of the year, when sweet figs are in season and readily available at my local farm. Figs aren’t around for very long, even in California where the climate tends to yield year-round availability for most fruits and vegetables.
You’ll usually find fresh figs available at your local market or farm from August through October. Their taste is delicate and perfect for light salads like this arugula fig salad.
This is a French-inspired salad, as it uses a light dijon vinaigrette for the dressing. If you’ve had dijon mustard, than you’ll know it’s got a bit of a spicy flavor profile, which pairs nicely with the peppery arugula in this recipe.
I usually balance out these flavors with some tangy lemon juice and champagne vinegar. I use this vinaigrette recipe on more than just this arugula fig salad.
It’s pretty much my go-to salad dressing, as it’s both light and tasty.
Normally, I’ll toss dried currants into this arugula salad, but I swap those out this time of year in favor of fresh figs.
To add a slight crunch, I’ll add toasted walnuts, which can be subbed with toasted pecans as well.
This arugula fig salad makes a wonderful appetizer, or you can turn it into a meal by adding roast chicken and homemade bread croutons, as I did here. here. Either way, it’s a simple and delicious way to enjoy one of nature’s special fruits!
- 1/4 cup good olive oil
- 1/8 cup champagne vinegar
- 1/2 tsp dijon mustard
- 2 tsp freshly squeezed lemon juice
- pinch of salt and pepper
- 1/2 tsp minced garlic
- 3 cups baby arugula
- 3-4 figs, each fig vertically sliced into 3 slices
- 1/8 cup chopped walnuts, toasted
- Whisk the oil, vinegar, mustard, lemon juice, salt, and pepper together. Stir in the minced garlic. If serving immediately, pour the dressing over the arugula. Otherwise, cover the dressing and let it rest at room temperature until ready to use. Then, before using, give it a quick stir again.
- To toast the walnuts, simply add the chopped walnuts to a small pan over medium heat, and warm for approximately 2 to 4 minutes, keeping an eye on the walnuts to make sure they don't burn.
- Toss the baby arugula in the dressing, then garnish with the fig slices and chopped walnuts.
Nutrition Information:Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 297