Ingredients:

  • 6 oz baby arugula
  • 9 fresh figs, quartered length-wise
  • 4 oz feta cheese, crumbled
  • 1/3 cup raw walnuts
  • 1/4 cup shaved Parmesan cheese
  • 2 tbsp fresh mint leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. Place the walnuts in a dry skillet over medium heat. Toss frequently for 3-5 minutes until the nuts smell nutty and turn a shade darker, then remove immediately.
  2. Wash and spin-dry the baby arugula to ensure the dressing adheres to the leaves.
  3. In a small jar or whisking bowl, combine the extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake vigorously or whisk until emulsified and opaque.
  4. Place the arugula in a large bowl, drizzle with half of the dressing, and toss gently to coat.
  5. Arrange the coated greens on a platter, then nestle the quartered figs and crumbled feta into the greens.
  6. Scatter the toasted walnuts, shaved Parmesan, and torn mint leaves over the top.