A simple salad takes on an elegant air with the addition of figs and shallots.
Servings: Makes 4 servings
  • 6 cups baby arugula , washed and spun dry
  • 6 ripe Mission figs , trimmed and quartered lengthwise
  • 3 shallots
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 2 pinches freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme
  • Directions
    Place arugula and figs in a serving bowl.

    To make the dressing, thinly slice 2 shallots and separate into rings. In a self-sealing plastic bag, toss sliced shallots with flour, 3/4 teaspoon salt and a large pinch of pepper until well coated. Shake any excess flour mixture off shallots and transfer them to a plate.

    In a 10-inch skillet, heat 6 tablespoons olive oil over medium heat. Add sliced shallots in batches and cook, stirring, until golden brown and crisp, 2 to 3 minutes. Remove shallots with a slotted spoon; drain on paper towels.

    Mince remaining shallot. In a small saucepan, heat remaining 2 tablespoons olive oil, minced shallot, lemon juice, thyme, remaining 1/4 teaspoon salt and a large pinch of pepper over low heat; cook 1 minute, until just warm. Pour dressing over arugula mixture and toss well. Sprinkle with crisp shallots and serve warm.


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