¼ cup crumbled blue cheese
1 tsp Dijon mustard
1-pint fresh figs, quartered
2 bags arugula
3 tbsp Balsamic Vinegar
3 tbsp olive oil
Pepper and salt to taste
- Whisk thoroughly together pepper, salt, olive oil, Dijon mustard, and
balsamic vinegar to make the dressing. Set aside in the ref for at least
30 minutes to marinate and allow the spices to combine.
- On four serving plates, evenly arrange arugula and top with blue cheese
- Drizzle each plate of salad with 1 ½ tbsp of prepared dressing.
- Serve and enjoy.