Arugula & Fig Salad

Name: Arugula & Fig Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 cup Arugula (2 cups Arugula leaves roots removed and washed); 10 pieces Fig (10 Fresh Figs quatered); 1 cup Green Beans (1 cup Green beans (French Beans) cut into 2 inch lengthwise); 2 tbsp Red Wine Vinaigrette (2 tablespoon Red Wine Vinaigrette); 2 tbsp Sunflower Seeds (2 tablespoon Sunflower seeds); ½ cup Lemon Juice (1/2 cup Lemon juice); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil); 1 tbsp Honey (1 tablespoon Honey); 2 tbsp Hot Sauce (2 tablespoon Tabasco Original - Hot Sauce); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Black pepper powder for seasoning)

A fresh Mediterranean salad of arugula, sautéed figs, and green beans, dressed with a lemon-honey vinaigrette and finished with sunflower seeds.

25 minMediterranean

Servings4

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Gluten Free
Dairy Free
Pescatarian
Halal
Kosher
Low Carb

Steps

1Wash the arugula leaves well with water, drain, and set aside.
2Heat a small skillet, add the quartered figs and let them sizzle for a few minutes with a tablespoon of red wine vinaigrette. Toss and cook for 2 more minutes, then set aside. Repeat the same process for the green beans.
3To make the dressing, squeeze in the lemon juice and whisk in the olive oil, honey, hot sauce, salt, and black pepper until emulsified.
4Drizzle half of the dressing on the arugula leaves and toss. Check for seasonings. Drizzle the remaining dressing over the green beans and figs.
5To serve, carefully place the tossed arugula leaves on a serving plate, top with the figs and green beans, and sprinkle with sunflower seeds.