Yield: 2 servings

Arugula and Fig Salad With Chevre and Candied Walnuts

Fig and Arugula Salad in a white salad bowl with a stream of Fig Vinaigrette as it's poured over top.

Luscious fresh figs atop peppery arugula with creamy chevre and crunchy candied walnuts all drizzled with a slightly sweet fig vinaigrette...

Prep Time 15 minutes
Total Time 15 minutes




  • 1 tablespoon sugar (I like raw)
  • 1/4 cup walnuts
  • 2 to 3 ounces arugula
  • 6 figs, sliced in half lengthwise
  • 1 small sweet bell pepper, stem and seeds removed, sliced thin
  • 2 ounces chevre, crumbled


  1. Add the dressing ingedients to a personal blender. Pulse until thoroughly combined and emulsified. Check for seasoning and adjust if necessary. Set aside.
  2. Add the sugar to a small saute pan over medium-high heat. Cook until completely melted, stirring occasionally. Do not burn!
  3. When sugar is melted, and the walnuts. Stir until the walnuts are coated. Spoon them onto a sheet of foil or waxed paper. Immediately sprinkle with sea salt.
  4. Add a large handful of arugula to each serving bowl. Arrange the fig halves, sliced bell pepper, and crumbled chevre over top.
  5. Coarsely chop the cooled candied walnuts. Sprinkle them over the salads.
  6. Drizzle with dressing, and serve!


I have substitute both feta and bleu cheese for the chevre, and we love it...

Pecans, hazelnuts, and pepitas are great substitutes for the walnuts.

Nutrition Information:

Amount Per Serving: Calories: 134Total Fat: 11gCarbohydrates: 1gProtein: 1g