Roka Salad with Fig-Balsamic Dressing
I can’t seem to get enough of this salad; the peppery flavor of arugula pairs beautifully with the slightly sweet, delightfully tart fig-balsamic vinaigrette; and the almonds add crunch to balance it out just right. — Maria Loi and Sarah Toland, The Greek Diet
If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.
If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.
In a food processor or blender, combine the balsamic vinegar, mustard, figs, and ¼ cup water. Blend until the ingredients are well incorporated, about 30 seconds.
With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season with salt and pepper.
Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.
In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.
