One large bunch of Arugula, washed with stems discarded and leaves either chopped or torn into bite-sized pieces
About 5-6 fresh Figs, washed and quartered with ends removed
About ¼ cup Walnuts or Pecans, coarsely chopped
Three Green onions, diced
¼ Cup Feta or bleu cheese
3-4 slices Prosciutto, chopped
For Dressing:
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
(if using bleu rather than feta cheese, you may want to add a bit of salt)
Perfect pairing with Fage Greek Yogurt. Super yummy! 🙂