Arugula Salad Recipe

Prepare figs

Quarter the dried figs lengthwise (or into fourths if small) and set aside.

Slice apple

Core and thinly slice the Granny Smith apple. To prevent browning, toss slices in a bowl with 1 teaspoon of the apple cider vinegar reserved from the dressing ingredients, or use immediately.

Assemble salad

Place 5 cups of arugula in a large salad bowl. Scatter the quartered dried figs, thin apple slices, and 3 oz candied pecans over the arugula. Crumble 3 oz goat cheese evenly on top. Hold dressing until ready to serve.

Make apple caramel reduction

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 3 tbs granulated sugar and stir continuously until sugar dissolves and begins to bubble and lightly caramelize (2–3 minutes). Be careful not to burn. Slowly add 1 cup apple cider while stirring; mixture will steam and may bubble vigorously. Reduce heat to medium-low and simmer until reduced by about half and slightly syrupy, about 8–10 minutes. Remove from heat and let cool 2 minutes.

Finish vinaigrette

Transfer the warm apple caramel reduction to a bowl or jar. Whisk in 2 tbs apple cider vinegar, 1 tsp Dijon mustard, and 1 tsp smoked paprika until combined. While whisking, slowly drizzle in 3 tbs extra-virgin olive oil to emulsify. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning—add up to 1/2 tsp more vinegar for acidity or 1 tsp honey if you prefer sweeter.

Optional smoke note

If you want a stronger smoked apple note, add 1/4 tsp liquid smoke (applewood) to the vinaigrette and whisk to combine. Use sparingly.

Dress salad

Just before serving, drizzle about 3–4 tbs of the vinaigrette over the assembled salad (reserve extra in case guests want more). Gently toss to coat arugula, figs, apples and pecans evenly. Plate and garnish with a few extra crumbled goat cheese pieces and a couple whole candied pecans for presentation.