Fig-and-Arugula Salad with Parmesan

Fig-and-Arugula Salad with Parmesan
Photo by Randy Mayor


  • 2 tablespoons minced shallots
  • ¼ cup (1 ounce) shaved fresh Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ tablespoons balsamic vinegar
  • 6 cups trimmed arugula (about 6 ounces)
  • 1 tablespoon extra-virgin olive oil
  • + 1 more ingredients
    • 16 fresh figs, each cut in half lengthwise

Combine first 4 ingredients in a large bowl; stir well with a whisk. Add figs; cover and let stand 20 minutes. Add arugula and pepper; toss well. Top with cheese. Serve immediately.

View full recipe at My Recipes


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