Serve it as a starter, before a heavier main course, or on the side of your barbecue fare to give your plates some greens. Either way, be sure to include it in your menu!
Arugula, Fig & Bleu Cheese SaladMakes 4 cups
10 oz. baby arugula leaves
8 fresh Mission figs, stemmed, halved and sliced crosswise (about 2 cups)
2 oz. blue cheese, crumbled into medium-size chunks
1/3 cup Sherry Vinaigrette (recipe below)
½ tsp. coarse salt
¼ tsp. freshly ground black pepper
In a mixing bowl, combine the arugula, figs and cheese. Drizzle with the vinaigrette, season with salt and pepper. Toss the ingredients together to lightly coat.
1 small shallot, minced
2 Tbsp. honey or agave nectar
3 Tbsp. sherry vinegar
2 Tbsp. balsamic vinegar
3 Tbsp. extra-virgin olive oil
¼ cup canola oil
1 tsp. coarse salt
½ tsp. freshly ground black pepper
In a small mixing bowl or Mason jar, combine the shallot, honey, sherry and balsamic vinegars, and olive and canola oils; season with salt and pepper. Whisk or shake to blend. Makes 1 cup.
Adapted from The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria, St. Martin's Press, 2013