Arugula-Fig Salad With Creamy Gorgonzola

Shrimp and arugula salad this easy arugula salad uses large cooked shrimp to add a savory and meaty bite to an otherwise light salad—add the this recipe calls for feta cheese, but feel free to leave it out if you wish.

Recipe Summary Arugula-Fig Salad With Creamy Gorgonzola

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 | Arugula Recipes Not Salad

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

Directions

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.

Whether or not you use 1 or 2 tablespoons of orange blossom water will depend on the strength of your orange blossom water and your preference. Start with 1 tablespoon, taste, and then add 1/2 tablespoon until you can just taste a hint of orange blossom in your dressing.

Info | Arugula Recipes Not Salad

prep: 15 mins total: 15 mins Servings: 6 Yield: 6 servings

TAG : Arugula-Fig Salad With Creamy Gorgonzola

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