This salad combines the sweetness of fresh figs, the creamy richness of Gorgonzola, and the peppery kick of arugula, resulting in a stunning dish that will elevate any light lunch or summer gathering. With its easy preparation and make-ahead potential, it’s an ideal choice for hassle-free summer entertaining. The beauty of this salad lies in its simplicity, where the luscious figs take center stage.
INGREDIENTS:
Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoon orange juice
2 teaspoons grated orange zest
Pinch of salt and pepper, to taste
Salad:
4 cups baby arugula
6 fresh California Mission figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, broken into large crumbles
1/3 cup toasted walnuts or roasted pistachios, rough chopped
Flaky sea salt and coarse ground black pepper to taste
METHOD:
In a small jar with a tight-fitting lid, combine olive oil, lemon juice, orange juice, and orange zest in a glass jar and shake the dressing until emulsified.
Arrange the arugula on a large platter and place the figs on top. Top with the crumbled Gorgonzola cheese and scatter the chopped walnuts (or pistachios) over to garnish. Season with salt and pepper. Drizzle the dressing over the salad and serve immediately.
YIELD: Serves 4-6
