Serves: 4 servings
1 pint fresh figs, quartered
2 bags arugula
¼ cup crumbled blue cheese
3 Tbsp balsamic vinegar
1 tsp. Dijon mustard
3 Tbsp olive oil
Salt and pepper, to taste
To make the dressing, whisk together balsamic vinegar, Dijon mustard, olive oil and salt and pepper and allow to marinate in the fridge for about 30 minutes.
Meanwhile, arrange arugula on 4 plates, add figs, blue cheese and drizzle with pre-made dressing. Serve and enjoy!
Serving Size: 1½ cups salad + 1½ Tbsp dressing • Calories: 219 • Fat: 10 g • Carbs: 25.5 g • Fiber: 3.7 g • Protein: 2.5 g
Recipe adapted from Scaling Back