Dried Fig, Goat Cheese and Arugula Salad

Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup walnuts
• 1 1⁄2 sprigs rosemary, stems discarded
• 1  tablespoon honey
• 2  tablespoons sherry wine vinegar
• 1  tablespoon water
• 1  teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 4  teaspoons extra virgin olive oil
• 6  ounces arugula
• 6  white dried figs, stems removed
• 4  tablespoons  goat cheese

Directions

1. Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
2. In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
3. Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
4. 210 calories/12g fat/4g fiber.