
Arugula Salad with Smoked Almonds and Balsamic Fig Vinaigrette
Make this Tonight - "Beef Welly for The Hungry Belly"
15
Prep Time (minutes)
20
Cook Time (minutes)
2
ServingsIngredients
- 1 pound wild arugula
- 6 ounces aged parmesan, shaved
- 2 cups black mission figs
- 1 cup smoked almonds, chopped
- Balsamic Fig Vinaigrette
Steps
- Place the arugula, figs and almonds in a large bowl.
- Add the dressing to taste and toss to combine.
- Plate and top with shaved parmesan.