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Arugula salad with goat cheese and fig mustard

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Ingredients for 2 servings:

  • 4 figs
  • 3 tsp balsamic vinegar
  • 3 tbsp olive oil
  • ½ bowl of arugula
  • 4 tsp mustard
  • 4 tsp cane sugar (raw cane sugar or brown sugar)
  • 1 pack of goat’s cheese

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the fig mustard, combine 3 tablespoons of mustard, 1 teaspoon of balsamic vinegar, 2-3 tablespoons of raw cane sugar, and the insides of 3 figs. The dressing consists of 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 teaspoon of mustard, and 1 heaped teaspoon of raw cane sugar. Wash the arugula and toss it with the dressing. Chop the remaining fig and mix it into the salad. Heat the goat cheese in a pan with a little oil. Heat the mustard as well. Finally, arrange the goat cheese on top of the salad along with the fig mustard and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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