Ingredients

The following ingredients have 6 Servings
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup toasted pecans (or make these maple glazed pecans)
  • 5 ounces baby arugula (about 6-7 cups)
  • 6-8 figs, stems removed, quartered
  • 10-15 basil leaves, torn
  • 1/2 cup firm goat cheese, crumbled (use the kind in a log, or  try gorgonzola)
  • 3 tablespoons  olive oil
  • 2 1/2 tablespoons  balsamic vinegar
  • 1-2 teaspoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon vanilla (optional)

Instruction

  • If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
  • Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
  • Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
  • Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
  • Taste, adjust vinegar and maple to your liking, adding more if you prefer.
  • Serve immediately!