Sweet figs, tangy feta and spicy arugula don’t need much help to shine in this salad celebrating fall’s bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch. This recipe comes to us from Jen of Domestic Divas.
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
- 1 pint figs, quartered
- 4 cups arugula
- 1/2 cup Marcona almonds
- 1/4 cup feta cheese, crumbled
Place the balsamic vinegar in a small bowl, Whisk in the olive oil. Season with salt and pepper to taste.
Layer 1/4 of the arugula and figs onto a small plate. Top with 1/4 of the almonds and feta. Drizzle with the balsamic vinaigrette. Repeat with the remaining ingriedients on 3 other plates and enjoy!