This salad is a great combination of the salty feta, peppery arugula and slightly sweet figs. —CaliZona
4 - 6
Fresh Fig Feta Vinaigrette
Sheep Feta Cheese
Extra Virgin Olive Oil
Sea Salt or to taste
Toast the walnuts and assemble the salad
In This Recipe
Make the Vinaigrette - Cut the stems off the figs and put into a food processor or blender, measure all the other ingredients and puree until smooth.
Toast the Walnuts by preheating the oven to 375°F and place Walnuts on a baking sheet, toast Walnuts until they start to brown and smell toasted, 5 to 10 minutes. Make sure and check them frequently so they don’t burn.
Wash the arugula, cut off the stem and slice the figs in quarters and crumble the feta with a fork. Arrange on individual plates or mix everything in a bowl