Arugula and Fig Salad with White Cheddar Vinaigrette

Fresh Vol. 8

  • Yield: 4 Servings
Arugula and Fig Salad with White Cheddar Vinaigrette

Ingredients

  • 12 fresh figs, halved
  • 4 tablespoon extra-virgin olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • ½ cup chopped walnuts
  • 1½ tablespoons red-wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh thyme
  • ½ cup crumbled Darigold Sharp White cheddar cheese
  • 5 cups arugula, washed and dried
  • ½ fennel bulb, thinly sliced

Preparation

Preheat oven to 350°F. Toss the figs with one tablespoon of oil, and salt and pepper to taste. Spread on a baking sheet and bake until figs are tender (10-12 minutes). Meanwhile, spread the walnuts on another baking sheet and bake until lightly browned on second rack in oven (8-10 minutes). Remove from oven and cool.

Whisk together the vinegar, honey, thyme and remaining oil in a small bowl. Whisk in cheese, salt and pepper to taste. Toss the arugula, fennel and walnuts with the vinaigrette in a large bowl. Divide between serving dishes and top with the figs.