ARUGULA SALAD WITH FIGS AND CRISPY SHALLOTS

I saw this recipe in an issue of the ‘O’ magazine I picked up in our condo fitness room. It was an unusually warm day for the type of winter we’ve been experiencing and my body was craving a satisfying salad. I love arugula. I love figs. I love warm dressing. Bam!

I revised the ingredients to make it completely plant-based, virtually oil-free and full of amazing flavor.

Serves 4 (or in my case, 2 big plates)

Prep Time: 10 minutes

  • 6 cups baby arugula , washed and spun dry
  • 6 ripe Mission ripe Mission figs , trimmed and quartered lengthwise
  • 3 shallots
  • Spray coconut oil
  • 1 teaspoon salt
  • Large pinch of pepper
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1-2 tablespoon fresh lemon fresh lemon juice
  • 1 teaspoon fresh fresh thyme

Instructions

  1. Place arugula and figs in a a big serving bowl.
  2. Thinly slice two shallots and separate into rings.  Lightly spray the shallots with coconut oil spray, sprinkle with salt and a large pinch of pepper.
  3. Two ways to crisp the shallots: Heat a 10-inch skillet over medium heat. Add sliced shallots and cook, stirring until golden brown and crisp,  5 to 8 minutes. Option is to put shallots under broiler, keeping an eye on them and turning them to brown on all sides.  When crisp, remove and set aside to cool.
  4. Mince remaining shallot. Using a blender or bullet, blend shallot, vinegar,maple syrup, mustard, lemon juice and thyme until well blended.
  5. In a small saucepan, heat your blended dressing, add salt to taste and a large pinch of pepper. Cook over low heat for about 1 minute, until just warm. Pour dressing over arugula mixture and toss well. Sprinkle with crisp shallots and serve warm.
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