Arugula Salad with Figs, Marcona Almonds, Goat Cheese & Balsamic Glaze

Arugula Salad

Arugula greens have a nice peppery taste that is a welcome change to the old hum drum spring mix. They work great with the sweet of the balsamic glaze and marcona almonds in this recipe. Marcona almonds are a rare treat since they are a tad bit more expensive but well worth it! They have a unique creamy taste that is different than traditional almonds!

  • Cooked cold freekeh (follow package instructions for cooking) (cooked in vegetable broth)
  • Arugula greens
  • Fresh ripe figs, quartered, skins on
  • Marcona almonds
  • Good quality goat cheese ( I used plain but have used honey goat cheese too)
  • Balsamic glaze (not vinegar)
  • A little fresh cracked pepper and sea salt or Himalayan pink salt
  1. Simply toss the above ingredients together and drizzle with balsamic glaze.

Serve room temperature or chilled.

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