Fancy Arugula Endive Salad with Walnuts, Figs and Goat Cheese

Sunday, 04 Jan 2009


Aaaaand today’s fancy salad is… baby arugula, endive and radicchio topped with carmelized walnuts from Spain, California figs and goat cheese.  This salad brings together a lot of great complementary tastes and textures:  sweet (walnuts and figs), tangy/bitter (endive, radicchio, goat cheese and lemon), crunchy (walnuts), chewy (figs), fresh (leafy salad) and creamy (goat cheese).  Love it.  This made a great lunch.  I dressed this with my usual citrus vinaigrette, using lemon juice today:

2 tablespoons olive oil

1 teaspoon honey

1/2 teaspoon dijon mustard

1.5 tablespoons lime or lemon juice

salt and pepper


Speaking of lunch, while I have my fancy salads, guess what my husband Matt eats for lunch every day.  A peanut butter and jelly sandwich with pretzels.  He loves it.  A little Sadie’s salsa on the side for dipping pretzels and he’s good to go. He could eat this for days in a row (and does).  Well, that’s fine because it takes me about 30 seconds to make it, but he doesn’t know what he’s missing with the salads!


Reader's Comments

  1. Great salad!
    Ok the PB&J just made me hungry, gotta go look through the pantry. lol!

  2. Yeah, hard to beat the PB&J.

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