Ingredients:

  • 6 oz baby arugula, washed and dried
  • 9 fresh figs, quartered
  • 4 oz goat cheese, crumbled
  • 1/4 cup pine nuts
  • 2 oz shaved Parmesan cheese
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. Place pine nuts in a dry skillet over medium heat. Shake frequently for 2-3 minutes until they smell nutty and turn a pale golden brown. Remove immediately to prevent burning.
  2. Gently quarter the fresh figs lengthwise.
  3. In a small jar or bowl, combine the balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
  4. Slowly drizzle in the olive oil while whisking vigorously until the dressing is thick, glossy, and fully combined.
  5. Place the arugula in a large bowl. Drizzle half of the dressing over the greens and toss gently to ensure an even, thin coating.
  6. Gently fold in the quartered figs and crumbled goat cheese.
  7. Top the salad with toasted pine nuts and shaved Parmesan cheese, then drizzle with the remaining dressing.