Ingredients:
- 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
Instructions:
- 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.
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Photo Credit: Courtesy Lemonade Restaurant Group
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