The ripe figs I am beginning to see in the markets this time of year are the Brown Turkey variety. Bursting with perfect sweetness, I decided to pair some halved ripe figs on a baby arugula salad with some crisp, sliced fresh fennel. To round out the sweetness of the figs I also topped the salad with golden raisins, a simple white balsamic and honey vinaigrette, and some toasted pine nuts for a undeniably buttery crunch.
(To view this recipe, click on the blue title of the blog post above*)
Arugula & Fennel Salad with Figs, Golden Raisins & Pine Nuts
Ingredients:
- For the vinaigrette:
- 1 teaspoon of honey
- Salt and pepper to taste
- 3 Tablespoons quality extra virgin olive oil
- 2 Tablespoons white balsamic vinegar
- For the salad:
- 4 cups baby arugula
- 1 head of fennel, bulb trimmed and thinly sliced
- 2 Tablespoons toasted pine nuts
- 2 Tablespoons golden raisins
- 8-10 fresh, ripe figs—halved
- Freshly ground black pepper
Directions:
- Whisk the vinaigrette ingredients together (or shake in a mason jar) until smooth. Season with salt and pepper to taste.
- To assemble the salad, toss the arugula together with the sliced fennel, pine nuts and raisins. Arrange on a platter along with the halved figs. Drizzle with vinaigrette; serve with freshly ground black pepper, if desired.
Tagged: arugula and fennel salad, arugula salad, baby arugula, brown turkey figs, dried fruit, fennel, figs, fresh fennel, fruit, golden raisins, honey, pine nuts, Salad, vegetarian, white balsamic vinegar
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