Fig Arugula Salad with Vegan Feta and Balsamic Vinaigrette
Ingredients
Salad
- 2 medium bags baby arugula
- 6 medium mission figs or a combination of different figs, sliced in half
- 1/3 cup roasted pecans
- 1/2 cup vegan feta, crumbled
- 1/2 cup blackberries, sliced
Vinaigrette
- 1-1/2 teaspoons minced shallots
- 1 teaspoon minced garlic (optional)
- 1-1/2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1/8 teaspoon kosher salt or fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons avocado oil
Preparation
Assemble the salad then make the vinaigrette.
In a small bowl, stir together shallots, garlic, 1 tablespoon vinegar, maple syrup, salt, and pepper.
Slowly drizzle in avocado oil, whisking, until emulsified.
Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar.
Season to taste with additional salt and pepper.
Notes
This salad makes 4-6 servings and delivers a combination of sweet, bitter, sour, and salty flavors.
