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Fig and Arugula Salad with Gorgonzola and Balsamico Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

For the Salad

  • 68 fresh black mission figs, sliced and/or halved
  • 24 cups fresh baby arugula
  • 1/2 cup chopped walnuts
  • 1/3 cup gorgonzola cheese, crumbled

For the Balsamico Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 45 Tbsp. balsamico vinegar
  • 1/4 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/8 tsp. freshly cracked sea salt
  • 1/8 tsp. freshly cracked black pepper


  1. Instructions
  2. Prepare the Salad
  3. Place the baby arugula on individual salad plates.
  4. Scatter the figs over the arugula.
  5. Sprinkle on the walnuts and the gorgonzola cheese.
  6. Drizzle with the vinaigrette or pass it around to your guests.
  7. Prepare the Balsamico Vinaigrette
  8. Blend all ingredients.
  9. Make any adjustments necessary for your taste preferences.
  10. Add more honey, if you like your vinaigrette more sweet, or add more balsamic vinegar or Dijon mustard if you like your vinaigrette more tart.

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