about 1 year ago
This recipe uses a fig jam, which we used to make from the buckets of fresh figs we gathered on the farm. Our quick, year-round version here uses dried figs, for fast prep and year-round availability. Feel free to substitute any good fig jam or preserves, and use fig balsamic vinegar if you can find it in your area.
- 2 tablespoons Quick Fig Jam, or jam of your choice
- 2 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 3 tablespoons olive oil
- 1/2 cup coarsely chopped walnuts
- 8 cups loosely packed baby arugula leaves
- 1 small red onion, very thinly sliced crosswise
- Shaved Manchego cheese (optional)
- Quick Fig Jam:
- 1 cup chopped dried figs
- 1/2 cup apple juice
- 1 cup water, divided
To make Quick Fig Jam: Combine figs, apple juice and 1 cup water in a medium saucepan. Bring to a boil, reduce heat to a simmer, and cook for 25 to 30 minutes, until mixture is thick and sticky, but still moist. Remove lid and cook for 5 more minutes, or until water is evaporated. Transfer mixture to a small food processor and process into a thick paste. Using a rubber spatula, scrape mixture out and transfer to a bowl. Set aside (extras may be refrigerated for up to one week).
Combine fig jam, balsamic vinegar and thyme in a small bowl, and stir until smooth. Whisk in olive oil. (Dressing should be fairly thick; add a teaspoon or two of water, if desired, to thin.) Season with salt and pepper.
Heat a small pan over medium heat, and toast walnuts, tossing and stirring frequently, until just golden, about 3 minutes. Set aside to cool.
Combine arugula, onion, three-fourths of the walnuts, and three-fourths of the cheese in a large bowl, and toss to mix. Add enough dressing to lightly coat salad, and toss again.
To serve, divide salad between four individual plates. Scatter remaining walnuts and cheese on top of salads, and serve immediately.
- 224 calories
- 20g total fat
- 2g saturated fat
- 0mg cholesterol
- 18mg sodium
- 10g carbohydrate (2g dietary fiber, 6g sugar)
- 4g protein