Fig & Apple Salad with Goat Cheese

and Baby Arugula 

Lemon Honey Vinaigrette

Yield: 3 to 4 servings

(Calories 259)

Ingredients:

Dressing:

Juice of 1 lemon

2 Tablespoons Olive Oil

1 Tablespoon of Honey

1 Tablespoon of White Vinegar ( or White Balsamic Vinegar if you have it)

Salt and Pepper to taste 

Add all the above ingredients in a small bowl, and whisk until emulsify  

Set aside

Salad Ingredients

1/2 cup lately toasted Pecans, (or Walnuts)

4 Large Figs (or 8 small ones) I like Black Mission

2 Golden Delicious Apples

5 cups baby arugula (5 oz package)

2 to 4 ounces of Goat cheese (crumbled)

-Toast nuts in a 350 degrees oven, in a single layer- Roast for about 5 minutes. Let cool.

-Cut the stems from figs and slice in quarters if large and in half if small

-Peel and core the apples, and thinly slice them.

-Add all the above ingredients ( except the Goat Cheese) in a large bowl, and toss ingredients with the vinaigrette. 

-Sprinkle the salad with the crumbed goat cheese and served

Chef's Note: Don't add the vinaigrette until you are ready to serve- the arugula will become soggy 

Enjoy Chef Ed