How to Make Arugula and Fig Salad

This salad is perfect for reflecting some of the greatest flavors of
summer. It can be enjoyed with roast chicken and a glass of chardonnay, or as a light meal on its own. Serves two.

Things You'll Need

• 1 bunch arugula
• 6 ripe figs
• 3 oz. crumbled gorgonzola
• 3 oz. toasted walnuts
• balsamic vinaigrette (see Related eHows)
• Arugula
• Figs
• Gorgonzola
• Walnuts
• Balsamic vinaigrette
• Baking Sheets
• Baking sheets
• Paper Towels
• Paper towels
• Mixing Bowls
• Mixing bowls
• Utensils

Instructions

1. Heat the oven to 400 degrees F.

2. Make the balsamic vinaigrette. See "Make Balsamic Vinaigrette," under Related eHows.

3. Place the walnuts on a baking sheet and toast in oven for 8 minutes or until golden-brown.

4. Wash the arugula and figs. Spin the arugula dry, or blot with a paper towel.

5. Put the arugula in a mixing bowl and drizzle with vinaigrette. Slice the figs and place them in the bowl with the arugula. Toss together.

6. Sprinkle the toasted nuts and gorgonzola over the salad and serve.

Tips & Warnings

• Dress the salad just before serving to prevent wilting.