Ingredients: Serves 6
2 tablespoons Olive Oil
4 teaspoons White Wine Vinegar
4 teaspoons good quality Dijon Mustard
4 teaspoons good quality Honey
1/2 Lemon, squeezed
8 ounces Baby Arugula
2 cups Figs, quartered (can be fresh or dried)
3 Avocados, sliced
Combine the olive oil, white wine vinegar, dijon, honey, and lemon juice in a bowl and whisk to combine.
Chop the figs into quarters or bite sized pieces depending on size, slice the avocados, and wash and dry the arugula.
Toss the arugula, figs, and the dressing in a bowl, and spread out on a platter. Top with the sliced avocado, and serve immediately.
This salad is so quick and easy to throw together, and delicious any season or time of year - as long as you can find a ripe avocado! After that, take 5 minutes and you have a killer salad for yourself, or a group.
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