Arugula Salad with Figs and Walnuts


I made this delicious Arugula Salad the other day with some of the freshest figs I've found in a long time. Figs flourish in the Mediterranean and warm climates like Hawaii and California and have been worshiped and cherished throughout the ages. That doesn’t mean you have to worship this salad. Just enjoy it.

Arugula is a aromatic salad green with a nice nutty, peppery flavor and is used in many Italian and Mediterranean dishes including soups or sauteed and served with meat, poultry or fish. The combination of the arugula with the figs and walnuts are perfectly refreshing.

This salad is similar to the one I had at Biaggi’s Ristorante early this week. It was light and savory and complemented the entrée quite nicely.



  • 6 fresh ripe figs, quartered
  • 4 cups of arugula, washed and trimmed
  • 6 walnuts, shelled and chopped
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of extra virgin olive oil


  • In a large bowl gently tear the arugula into medium size pieces.
  • Add the figs and walnuts.
  • Drizzle with the oil and vinegar.
  • Gently toss, chill and serve.

    Serves 4 people

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