Description
This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that’s perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn’t feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon orange blossom water, or more to taste
- 1 tablespoon orange juice
- 1 teaspoon grated orange zest
- 4 cups baby arugula
- 4 fresh figs, stemmed and quartered
- 3 ounces creamy Gorgonzola cheese, diced into small cubes
- ¼ cup crushed pistachios
- sea salt and cracked black pepper to taste
Instructions
- Combine olive oil
- lemon juice
- orange blossom water
- orange juice
- and orange zest in a glass jar and shake dressing until emulsified.
- Arrange arugula on a salad platter
- place figs on top
- then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6