Meatless Monday: Arugula, Fig, Blue Cheese, and Sherry Vinaigrette Salad
Is there anything more American than a lemonade stand in the middle of summer? Maybe a lemonade stand with Luke Bryan pouring your glass…shirtless. Oh, and it’s also a kissing booth. (Is that too much to ask?)
OK, so we have yet to find our dream stand, but we have found the next best thing, our favorite local restaurant, Lemonade! Seriously, if you live in Los Angeles and haven’t been to the SoCal southern comfort food haven, you are missing out. The growing restaurant chain serves up incredible healthy seasonal dishes in a modern cafeteria-style setting, and offers the most delicious flavors of lemonade you could ever imagine. We were lucky enough to snag their recipe for an Arugula, Fig, Blue Cheese, and Sherry Vinaigrette Salad that is literally almost as mouth-watering as Luke Bryan!
Arugula, Fig, Blue Cheese, and Sherry Vinaigrette Salad
Makes 4 cups
10 ounces baby arugula leaves
8 fresh Mission figs, stemmed, halved, and sliced crosswise (about 2 cups)
2 ounces blue cheese, crumbled into medium-size chunks
1/3 cup sherry vinaigrette (recipe follows)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
In a mixing bowl, combine the arugula, figs, and cheese. Drizzle with the vinaigrette, season with salt and pepper. Toss the ingredients together to lightly coat.
1 small shallot, minced
2 tablespoons honey or agave nectar
3 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup canola oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a small mixing bowl or Mason jar, combine the shallot, honey, sherry and balsamic vinegars, and olive and canola oils; season with salt and pepper. Whisk or shake to blend. Makes one cup. Note: also delicious drizzled over grilled vegetables such as summer squash, bell peppers, and eggplant.
xx, The FabFitFun Team