Salad Fig and Arugula w/ Pistachio Pesto
By Pollin
Ingredients
- two big handfuls of arugula
- 8-10 figs, sliced into halves or quarters
- 1/2 avocado, cubed
- (optional) 1 ball of burrata, torn
- a few splashes of balsamic (or reduced balsamic, see notes)
- drizzle of olive oil
- sea salt & pepper
- pistachio pesto: (this makes extra)
- 1/3 cup toasted pistachios (reserve a few for the salad)
- 1 small bunch of basil (or 1 big handful)
- juice of 1/2 a small lemon
- sea salt & freshly ground pepper
- 1/4 - 1/3 cup olive oil
Details
Servings 3
Adapted from loveandlemons.com
Preparation
Step 1
Make your pesto by pulsing the toasted pistachios in a food processor. Then add basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last time. Add more olive oil if you prefer a smoother pesto. Taste and adjust seasonings.
Arrange the arugula, sliced figs, avocado, and burrata on a plate. Drizzle with olive oil and sprinkle with salt and pepper.
Dollop pesto (as much as you like), and drizzle the balsamic vinegar. Crush extra pistachios and sprinkle them on top. Try to distribute the ingredients evenly, or gently toss to be sure each serving gets a bit of each ingredient.
Notes
reduce balsamic: add at least ¼ cup balsamic vinegar to a small saucepan. Gently heat until it lightly bubbles, stir frequently until it reduces into a thicker syrup.
***When figs are not accessible I used dried cherries.
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