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Figs with Basil and Goat Cheese

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 10 min
  • $$
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 1 shallot, finely chopped
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons balsamic vinegar
  • salt and black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups arugula
  • 3/4 cup mixed purple and green basil leaves
  • 8 ripe figs
  • 2 1/2 ounce goat cheese

Directions

Prep: 1. Chop shallot. 2. Place shallot, mustard and vinegar in bowl. Add salt and pepper and whisk while slowly pouring in olive oil. Make: 1. Add arugula and basil leaves to dressing and toss. Put leaves on serving plate. 2. Cut the figs into quarters and put over leaves. 3. Dot the salads with cheese, drizzle with extra olive oil and season with salt and pepper. Serve.

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