Ingredients (serves 2)
6-8 fresh figs, halved
3 cups baby arugula
1/4 cup crumbled goat cheese
1/4 cup toasted walnuts, chopped
1 tbsp honey
2 tbsp fresh lemon juice
3 tbsp olive oil
Sea salt and black pepper, to taste
Instructions
Whisk together the lemon juice, honey, and olive oil in a small bowl until smooth, then season with a pinch of salt.
Pile the arugula onto a platter or into two bowls.
Tuck the halved figs in among the greens.
Scatter the goat cheese and walnuts on top.
Drizzle with the vinaigrette right before serving.
Figs are still hanging on as summer eases into fall — this five-minute fig and arugula salad comes together with barely any effort and makes for our easy Sunday reset. Pair it with So Sunny Its bright vitamin C boost from sweet oranges keeps the citrus and honey notes going for a light, sunny finish.