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Fig & arugula salad tossed in fig vanilla balsamic

Fresh arugula salad with a Balsamic you'll love to discover

Total time
5 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 4 Oz Arugula
  • 6 Oz Dried Black Mission Fig
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Vanilla-fig Balsamic Vinegar
  • Sea Salt
  • Black Pepper Cracked
  • 1 Package Aged Parmesan Crisps
  • Wash arugula leaves thoroughly and spin in a salad spinner till dry. Place arugula and figs in salad bowl.
  • In a small bowl, whisk together olive oil and vanilla-fig balsamic vinegar. Add dressing to salad and toss. Sprinkle with salt and pepper to taste and garnish with aged parmesan crisps.
  • Cook Tips: The bite of arugula leaves combined with the sweetness of figs fits perfectly well with a lamb roast.

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