Ingredients
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1 tablespoon water
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1/4 cup walnuts
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1 1/2 sprigs rosemary, stems discarded
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1 tablespoon honey
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2 tablespoons sherry wine vinegar
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1 teaspoon Dijon mustard
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1/8 teaspoon salt
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1/8 teaspoon pepper
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4 teaspoons extra virgin olive oil
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6 ounces arugula
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6 white dried figs, stems removed
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4 tablespoons goat cheese
Instructions
- Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
- In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
- Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
- 210 calories/12g fat/4g fiber.