Arugula Salad with Figs and Walnuts

Yield: 6 servings – 1 ¼ cup salad with 2 tsp dressing

Ingredients: Parsley Chive Dressing

¾ cup Extra virgin olive oil
¼ cup Aged balsamic vinegar
1 Tbsp Dijon mustard
1 Shallot, peeled and minced
1 bunch Flat-leaf Italian parsley, stalks removed
3 stalks Fresh chives, cut into small pieces

Ingredients: Salad

5 oz Baby Arugula
1 cup Dried Mission figs, chopped
½ cup Chopped walnuts, toasted

Directions: Parsley Chive Dressing

Place all dressing ingredients in a blender.
Blend until ingredients are well combined, scraping down the sides of the container at least once.

Directions: Arugula Salad

In a bowl, toss arugula with the parsley chive dressing.
Arrange arugula on a platter or in a shallow bowl.
Sprinkle with figs and walnuts.
Serve with more dressing on the side if desired.

Nutrition: (1 ¼ cup salad with 2 tsp dressing)

Calories: 189; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 25 mg; Carbohydrates: 19 g; Fiber: 3 g; Sugar: 13 g; Protein: 3 g; Vitamin A: 13% DV; Vitamin C: 10% DV; Calcium 9% DV; Iron: 6% DV