Fig and Pistachio Salad

Are you seeing fresh figs in the stores and at Farmer’s markets?  They are in season and we are getting some amazing local organic figs right now.  I also love figs because they are a fruit with more glucose than fructose and fresh figs aren’t super high in sugar.  As you may noticed by looking at my salad recipes, I love the combination of sweet fruit, crunchy nut and peppery green with a tangy dressing.  This is another variation, and one that my whole family is really enjoying these days.  This salad is delicious with any peppery green; arugula or mustard greens work really well.  This will make enough dressing for 3-6 side salad.  The directions for the salad below is per person.

Fig and Pistachio Salad Recipe

 Prep time: 10 minutes

Cook time: none

Serves: 1 (with extra dressing)

Ingredients (Balsamic Vinaigrette):

• 1/3 cup balsamic vinegar
• 1/3 cup avocado oil or extra virgin olive oil
• 4 teaspoons Dijon-style mustard

Directions (Balsamic Vinaigrette):

1. Whisk all ingredients together. 
2. Refrigerate any leftovers.

Ingredients (Salad):

• 1 cup arugula (or other peppery green)
• 1/3 cup fresh figs, chopped (about 4-5 figs)
• 2 tablespoon pistachios, shelled and unsalted
• 1-3 tablespoon Balsamic Vinaigrette, to taste

Directions (Salad):

1. Cut figs into quarters or smaller size pieces. 
2. Sprinkle chopped fig and pistachios over arugula.  Drizzle with vinaigrette to taste.
3. Enjoy!