Monday, August 17, 2015

Arugula Salad with Fresh Figs and Peanuts


Arugula Salad with Fresh Figs and Peanuts - Smell of Rosemary.

This is a delectable side salad with a full array of flavors. Mellow and sweet fresh figs dance together with crunchy peanuts on a bed of peppery arugula and bits of soft Bibb lettuce. Drizzle generously with raspberry balsamic and mint vinaigrette. This delish side salad goes wonderfully with grilled meats of any kind.

Arugula Salad with Fresh Figs and Peanuts - Smell of Rosemary.

Ingredients
1 pack (12 ounces) fresh figs
1 shallot, finely chopped
1 green onion, finely chopped
¼ cup fresh mint leaves, chopped
1 tablespoon raspberry balsamic vinegar
¼ cup olive oil
1 head of Bibb lettuce, washed, dried, and torn into pieces
2 ounces of baby arugula, washed and dried
¾ cup peanuts
Arugula Salad with Fresh Figs and Peanut - Smell of Rosemary.

Slice each fig into 4 slices, discard stems. Set aside.
Arugula Salad with Fresh Figs and Peanut - Smell of Rosemary.

To toast peanuts; preheat oven to 350 degrees F. Place peanuts on baking sheet, and bake them for 10 to 15 minutes, until they are lightly brown and fragrant. (This technique can be used to toast any other nuts).
Arugula Salad with Fresh Figs and Peanuts - Smell of Rosemary.

In a small bowl, mix together chopped shallot, green onion and mint. Add vinegar and olive oil and season with salt and pepper.

Arugula Salad with Fresh Figs and Peanuts - Smell of Rosemary.

In a large bowl, toss together baby arugula and Bibb lettuce and vinaigrette. Serve salad topped with fresh figs and toasted peanuts.

Arugula Salad with Fresh Figs and Peanuts - Smell of Rosemary.
 
This recipe was inspired by a recipe found in Frank Stitt's Southern Table.