Roka Salad With Fig-Balsamic Dressing

Name: Roka Salad With Fig-Balsamic Dressing
Ingredients: ¼ cup fig-infused balsamic vinegar or regular balsamic vinegar; 1 teaspoon stoneground or dijon mustard; 2 dried figs, minced; ¼ cup extra-virgin olive oil; salt and freshly ground black pepper; 1 10-ounce bag arugula, prewashed; 3 dried figs, finely chopped; 2 tablespoon (1 ounce) shaved kefalograviera cheese or pecorino romano cheese; 1 to 2 tablespoon (or 1 ounce) chopped almonds

The Greek Diet|Oct. 23, 2014 1:13 pm EST

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I can’t seem to get enough of this salad; the peppery flavor of arugula pairs beautifully with the slightly sweet, delightfully tart fig-balsamic vinaigrette; and the almonds add crunch to balance it out just right. — Maria Loi and Sarah Toland, The Greek Diet Click Here to See More Fig Recipes

Servings

4

Ingredients

¼ cup fig-infused balsamic vinegar or regular balsamic vinegar
1 teaspoon stoneground or dijon mustard
2 dried figs, minced
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
1 10-ounce bag arugula, prewashed
3 dried figs, finely chopped
2 tablespoon (1 ounce) shaved kefalograviera cheese or pecorino romano cheese
1 to 2 tablespoon (or 1 ounce) chopped almonds

Directions

In a food processor or blender, combine the balsamic vinegar, mustard, figs, and ¼ cup water. Blend until the ingredients are well incorporated, about 30 seconds.
With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season with salt and pepper.
Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.
In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.