|Fresh Figs, quartered||6|
|Bacon, cooked & crumbled||1 lb.|
|Fig Goat cheese, crumbled||1 cup|
|Pecans or Walnuts, toasted||1 cup|
|Olive Oil||3 Tblsp.|
|Fig Balsamic Vinegar||2 Tblsp.|
|Champagne Vinegar||1 Tblsp.|
|Kosher Salt||1/2 tsp.|
|Fresh cracked black pepper||1/2 tsp.|
Place the olive oil into a large salad bowl. Add the fig balsamic vinegar, champagne vinegar, salt & pepper, and whisk together. Taste and adjust seasoning. You may want to add another Tblsp of olive oil, depending upon your palate.
Place salad utensils over the vinaigrette so your arugula is not sitting in it. Now add the arugula, figs, bacon, goat cheese and pecans – do not toss until your ready to eat. I assemble this salad about an hour before we’re ready to eat. Take it out of the fridge, toss well and serve! Enjoy!