by Vivienne Mackie

Created on: May 07, 2008   Last Updated: February 13, 2012

Arugula and fig salad

My family loves fresh vegetable salads, but they don't like sour cream or mayonnaise, so I'm always experimenting with different fresh combinations. I saw a recipe in a magazine for a spinach and strawberries salad, so I tried arugula and strawberries, which was pleasant. We usually eat dried fruit and nuts as part of breakfast at the weekend, so I tried putting arugula with dried figs, and this sweet and spicy salad was born.

Perfect for a spring lunchtime dish outside on the deck, served with crusty French bread, and dry white wine, such as a pinot grigiot.

Ingredients:
* arugula leaves, 1 4-oz packet
* 3 green onions (including green stems), chopped
* dried figs, about 6-8, soaked in warm water 20-30 minutes, and chopped into small pieces
* 1 tablespoon fresh lemon juice
* 2 tablespoons olive oil (the best quality you can afford)
* 1/2 tablespoon grated lemon zest
* freshly ground black pepper
* 2 tablespoons toasted pine nuts or pecan nuts (dry toast nuts in a small frying pan over medium heat, shaking frequently, until they begin to change color-about 2-3 minutes. Remove immediately).

Method:
*In a pretty salad bowl break up arugula into bite-size pieces. Add green onions, and mix.
*Arrange fig pieces on top.
*Sprinkle the lemon zest over.
*Drizzle with mixed lemon juice and olive oil.
*Grind a little black pepper on top.
*Sprinkle with toasted pine nuts or pecans.

Learn more about this author, Vivienne Mackie.
Click here to send this author comments or questions.