Salad of Arugula, Pinenuts and Figs

  • serves 6
Christine Cushing
Christine Cushing


6 Ratings
Directions for: Salad of Arugula, Pinenuts and Figs



4 cup of baby arugula, washed

4 black mission figs, cut in thirds

¼ cup pinenuts, toasted (60 ml)

Mustard Dressing

1 shallot, minced

1 Tbsp Dijon mustard (15 ml)

3 Tbsp White wine vinegar (45 ml)

1 tsp honey (5 ml)

6 Tbsp vegetable oil (90 ml)

sea salt and freshly cracked black pepper to taste



1. Dry greens in a salad spinner.

Mustard Dressing

1. Combine ingredients for dressing in a food processor and pulse until smooth, or whisk together. Adjust seasoning. Put arugula and figs into a salad bowl and toss with mustard dressing. Garnish with pine nuts.

See more: Vegetarian, No-Cook, Lunch, Salad, Quick and Easy, Fruit, Side, Vegetables, Nuts, Dinner, Vegan


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