Arugula Salad with Fresh Figs, pickled beets and Goat Cheese
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.
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Arugula Salad with Fresh Figs, pickled beets and Goat Cheese
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.
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| Servings | Prep Time |
| 6people | 10minutes |
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Ingredients
- 6cups arugula lettuce
- 1 cup pickled beets, diced
- 4 fresh figs, quartered
- 1cup walnuts, whole
- 1log goat cheese, sliced into rounds
- 2tablespoons agave nectar
- 1/4cup light olive oil
- 1/2teaspoon sea salt
- 1/2teaspoon black pepper
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