Fig and Peanut Salad
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 Tbs (30 ml) raspberry or red wine vinegar
- 1 shallot, finely chopped
- 1 scallion (spring onion), green and white parts, finely chopped
- 2 Tbs (30 ml) finely chopped fresh mint leaves
- Salt and freshly ground pepper to taste1 bunch arugula (rocket), trimmed
- 1 head Bibb lettuce, cored
- 12 ripe black, brown, or green figs, trimmed and sliced
- 3/4 cup (180 ml) roasted peanuts
Instructions
- Whisk together the oil, vinegar, shallot, scallion, mint, salt, and pepper. Toss with the arugula and lettuce and divide among serving plates. Top with the sliced figs and peanuts. Serves 4 to 6.