Arugula and Fig Salad

Stacey=Figs=Happiness.

I screamed with delight when I saw fresh figs in my supermarket the other day (not available here in NJ until early September).
The old lady next to me thought I was crazy. I guess she knew me.

They were $5.99 for the little carton, tres expensive, but oh so worth it.

I made a delicious salad of arugula, baby brie, toasted walnuts and fresh figs with a fig and walnut oil dressing. Oh.



Fig Salad w/ Arugula, Brie and Walnuts:

2 heads of fresh arugula, washed and dried (the bagged stuff is fine)
4 fresh figs, quartered (yum)
1/4 cup of walnuts, toasted lightly (watch that they don't burn)
Quartered baby brie, or Parmiggiano Reggiano, sliced

Dressing:
2 tbsp of fig vinegar or balsamic vinegar
1 tsp of tarragon mustard
6 tbsp of good extra virgin olive oil
1 tbsp of walnut oil (optional)

Plate your arugula on a large platter and top w/ quartered figs.
Sprinkle walnuts and brie pieces all over salad.
Keep cool until ready to serve.
Just before serving, spoon dressing over salad.



You can scream out with delight. I will not judge you.