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the goods:
3 cups washed arugula leaves

1/2 bulb of fennel / anise

2 lemons (meyer lemons if available)

6 ripe figs *

4 slices prosciutto*

1 pink grapefruit, peeled and sliced into segments*

1 tblspn fresh oregano leaves

4 oz gorgonzola, chevre or sliced parmesan

2-3 tblspn olive oil

fresh black pepper

*optional ingredients

time: 15 minutes

you will need:

  • large salad bowl


serve with:

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arugula salad with fig, oregano and meyer lemon vinaigrette

slice: fennel into thin slivers

toss: arugula, fennel and oregano into a salad bowl

add: figs, grapefruit, cheese and prosciutto (torn into strips)

mix: equal parts of lemon juice and olive oil, add fresh pepper. pour over salad and toss

try it your way: add asparagus and asiago instead of figs and gorgonzola...or fresh peas and basil...fresh ham off the bone with parrano cheese. go wild with your greens!