The combination of creamy goat cheese and fresh sweet figs beautifully enhance the zesty flavor of pickled beets and arugula leaves. It's a mouthful of wonderful flavors that make this salad uniquely unforgettable.
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 6 cups arugula lettuce
- 1 cup pickled beets, diced
- 4 fresh figs, quartered
- 1 cup walnuts, whole
- 1 log goat cheese, sliced into rounds
- 2 tablespoons agave nectar
- 1/4 cup light olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Ingredients
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Instructions
- In small pan, saute walnuts and agave nectar for 1 minute. Set aside and let cool.
- Wash and place lettuce on large platter. Layer beets, walnuts, salt and pepper over salad evenly. Gently drizzle oil over salad evenly. Gently toss ingredients into leaves, mixing evenly.
- Cut fresh figs into quarters and lay around platter. Slice goat cheese log into 1/2-inch rounds and place on edges of platter alternating between figs.
Recipe Notes
Recipe by www.culinarybutterfly.com