- Figs – perfectly ripe, not too soft, not too firm.
- Arugula – we really love its peppery bite but feel free sub spinach or half spinach.
- Pecans – toasted
- Red onions
- Goat Cheese
- Olive oil
- Lemon juice
Thinly sliced red onion.
Toast pecans in a dry skillet over medium heat, occasionally stirring until fragrant and lightly toasted, about 5-6 minutes.
Place arugula, pecans, onions, and torn basil leaves in a large bowl.
Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
Easy and delicious.