Arugula, Fennel, & Fig Salad

in Recipes

Fig season is my favorite season; despite that it lasts for all of five minutes.

I became hooked on fresh figs when I traveled through the south of Spain and France at the peak of summer fig season. Quaint market tables covered with pale yellow umbrellas were filled with piles of juicy, plump figs and fig trees hung heavy with their ripe fruit. While I lived and worked at a bed & breakfast in southern Spain, I had many opportunities to eat myself silly from all the fresh fig trees that were lined on shady terraces throughout the property. There are few greater things that picking fresh fruits right off the tree and eating them right then and there, especially when your hands become covered in sticky-sweet fig goodness.

Now, when figs show up at the market all I want to do is eat them nonstop and put them in everything. With crusty bread, cheese, and a drizzle of honey, on top of oatmeal, on pasta, with chocolate, and especially in salads. Especially this salad!

This fig and arugula salad makes the most of in-season ingredients. It’s so easy to throw together, it tastes amazing, and it’s a great light and nutritious dish with plenty of fiber, healthy fats, phytochemicals, and vitamins too. The peppery bite of arugula is a no brainer with sweet figs and a tangy sweet dressing, while parmesan cheese and slices of fennel add the most deeeelicious flavors. Getting all four ingredients in one bite is like salad nirvana. Or fig nirvana.

Happy fig season…make the most of it!

Arugula, Fennel, & Fig Salad

Makes 4 servings

4 big handfuls of arugula
½ fennel bulb, cored and finely sliced*
8 fresh figs, quartered
Shaved parmesan cheese

3 T olive oil
2 T lemon juice
1 T honey
Freshly ground sea salt & pepper

To make the dressing add olive oil, lemon juice, honey, salt, and pepper to a small bowl. Whisk to combine.

Divide arugula between four plates and top each with figs, sliced fennel, and shaved parmesan cheese. Drizzle with dressing and enjoy!

*To thinly slice the fennel, it’s best to use a mandolin. Watch your fingers!

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