Making Arugula and Fig Salad

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This salad is perfect for reflecting some of the greatest flavors of summer. It can be enjoyed with roast chicken and a glass of chardonnay, or as a light meal on its own. Serves two.

• Dress the salad just before serving to prevent wilting.

1. Heat the oven to 400 degrees F.
2. Make the balsamic vinaigrette.
3. Place the walnuts on a baking sheet and toast in oven for 8 minutes or until golden-brown.
4. Wash the arugula and figs. Spin the arugula dry, or blot with a paper towel.
5. Put the arugula in a mixing bowl and drizzle with vinaigrette. Slice the figs and place them in the bowl with the arugula. Toss together.
6. Sprinkle the toasted nuts and gorgonzola over the salad and serve.

• 1 bunch arugula
• 3 oz. crumbled gorgonzola
• 3 oz. toasted walnuts
• 6 ripe figs
• balsamic vinaigrette