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DRIED FIG, GOAT CHEESE AND ARUGULA SALAD

Serves : 4
INGREDIENTS
  • 1/4 cup Flanigan Farms walnut halves and pieces
  • 1 1/2 sprigs fresh rosemary stems discarded leaves finely chopped
  • 1 tablespoon honey
  • 2 tablespoons La Posada sherry vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 4 teaspoons Napa Valley organic olive oil
  • 6 ounces organic arugula
  • 6 Nutra fig dried organic white figs stems removed figs quartered
  • 4 tablespoons Chavrie goat cheese
DIRECTIONS

Toast walnut pieces on a baking sheet in the oven at 300 F until they are just fragrant, about four minutes. Transfer to a plate to cool if you are in a hurry, put the nuts in the freezer for a few minutes.

In a food processor or metal bowl, combine rosemary, honey, sherry vinegar, water, mustard, salt and pepper. Blend or whisk well. Slowly blend in the oil.

Combine arugula, figs and walnuts in a large salad bowl. Whisk dressing again and toss with salad. Divide salad among four salad plates and place one tablespoon of goat cheese on each plate.