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Arugula and Fig Salad
elegant, refined, but big on flavor.
Servings
2
Author
Steph
Ingredients
3
cups
of arugula
2
tablespoons
white wine vinegar
3
shallots
sliced
1
tablespoon
balsamic vinegar
kosher salt and pepper
4
small fresh figs
cut in half
¾
oz
goat cheese
mine was honey flavored
6
slices
prosciutto di parma
I use Citterio brand
drizzle of honey
equivalent to 2 ml
Instructions
Toss the arugula in a bowl with white wine vinegar, salt and pepper to season the greens.
Put on the platter.
Meanwhile sauté the shallots with olive oil spray, salt and pepper.
Cook until golden brown and slightly caramelized, when they begin to stick to the pan, add the balsamic vinegar to deglaze.
Set aside to cook.
Top the arugula with the shallots, the sliced figs, prosciutto, goat cheese.
Finish with a thin drizzle of honey.
Notes
225 Calories
3 WW points
WW PersonalPoints™: Click here to track this recipe in the WW app.