Arugula Fig Bleu Cheese Salad

Friday, August 2, 2013

  • 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
  • ⅓ cup Sherry Vinaigrette
  • ½ tsp. coarse salt
  • ¼ tsp. freshly ground black pepper


  1. 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.

Click here for Original Recipe and more Details

Photo Credit: Courtesy Lemonade Restaurant Group


Post a Comment