We were recently at Whole Foods and so excited because we found fresh figs for the first time in a while! We used dried figs in our Bruschetta Board that we posted last week and still had them on the brain when it came to making a menu this week! Sometimes simple is best, and this salad is just that. High quality ingredients with a simple vinaigrette and boom, we have a beautiful salad that pairs well with most menus this summer. 

Fig, Walnut, & Blue Cheese Salad 
Makes: 4 appetizer servings 
Prep Time: 10 minutes    Total Time: 15 minutes 

Ingredients: 

• 6 cups arugula 
• 8 fresh figs, stems removed and cut in half 
• 1 wedge good quality blue cheese- if you hate blue cheese like Tate’s mom, goat works well too 
• 1 cup chopped walnuts 
• 2 tsp butter 
• salt and pepper to taste 

Ingredients For Dressing: 

• ⅓ cup olive oil 
• 1 tbs dijon mustard
• 1 tbs balsamic glaze or 2 tbs balsamic vinegar 
• 2 tsp honey 
• 1 clove garlic, minced 
• Salt and pepper to taste

Directions: 

1. Make the dressing by whisking the dressing ingredients (olive oil through garlic) in a small mixing bowl. If you want a really creamy texture to your dressing, you can make this in a blender, otherwise, whisk until well combined. Season to taste with salt and pepper and set aside. 
2. Heat a small saute pan over medium heat. Add the walnuts and toast them until they become fragrant- about 4 minutes. Remove them from the pan and season well with salt. 
3. In the same pan, heat the butter until it becomes bubbly. Add the figs cut side down and let them caramelize for a few minutes. This helps bring out their sweetness and gives them a little crust. 
4. Assemble the salad by layering the arugula, figs, walnuts, and blue cheese. Drizzle the dressing over top and season with a good amount of black pepper.