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Petite Arugula Salad with Fresh Figs & Blue Cheese paired with California Rosé
Recipes
Ingredients:
– 1/3 cup Extra Virgin Olive Oil
– 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice
– Salt and pepper to taste
– 4 ounces arugula
– 2 large or 4 small fresh California figs, sliced into bite sized wedges
– ⅓ cup toasted pistachios, chopped
– 2 ounces Real California blue cheese, crumbled
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Directions:
Prep time: 15 minutes
Serves: 2 salads with extra vinaigrette
For the simple lemon vinaigrette: Whisk the olive oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper to taste.
For the salad: In a bowl, toss the arugula with the desired amount of lemon vinaigrette to dress the greens. Transfer the greens to serving plates and top with sliced figs, chopped pistachios, and crumbled blue cheese.
Recipe credit: CA Grown
Photo credit: Meg van der Kruik for CA Grown
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.