Arugula Salad with Fresh Figs and Peanuts
Smell of Rosemary-  a blog about great food, great recipes and great photos.
Smell of Rosemary- a blog about great food, great recipes and great photos.
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Ingredients

  • 1 pack (12
  • ounces) fresh figs
  • ¼ cup fresh
  • mint leaves, chopped
  • ¼ cup olive
  • oil
  • 1 head of
  • Bibb lettuce, washed, dried, and torn into pieces
  • 2 ounces of
  • baby arugula, washed and dried
  • Slice each fig into 4
  • slices, discard stems. Set aside.
  • To toast peanuts; preheat oven to 350 degrees F. Place peanuts on
  • baking sheet, and bake them for 10 to 15 minutes, until they are lightly brown
  • and fragrant. (This technique can be used to toast any other nuts).

Instructions

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