Roka Salad With Fig-Balsamic Dressing
Prep Time:
Cook Time:
Servings:
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
  1. 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.
  2. 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.
  3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.
  4. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.