October 23, 2014
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
Notes
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.
Ingredients
For the fig-balsamic dressing
- ¼ Cup fig-infused balsamic vinegar or regular balsamic vinegar
- 1 Teaspoon stoneground or Dijon mustard
- 2 dried figs, minced
- ¼ Cup extra-virgin olive oil
- Salt and freshly ground black pepper
For the salad
- 1 10-ounce bag arugula, prewashed
- 3 dried figs, finely chopped
- 2 Tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese
- 1 to 2 Tablespoon (or 1 ounce) chopped almonds
Directions
For the fig-balsamic dressing
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.
For the salad
In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.