Fresh Fig Salad

Name: Fresh Fig Salad
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, balsamic vinegar; 2 tablespoons, ruby port; ¾ cup, baby arugula, chopped coarse; 8 ounces, figs, halved (about 2 cups); 4 ounces, goat cheese, broken into chunks; 2 ounces, thinly sliced mortadella, torn; ½ teaspoon, flake sea salt; ½ teaspoon, cracked pepper; 2 tablespoons, extra-virgin olive oil; 2 tablespoons chopped toasted, pistachios

Appetizers
Side Dishes
Fruits & Vegetables
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By Morgan Bolling ･ Appears in Cook's Country June/July 2022

Elegance, freshness, and simplicity fig-ure into this salad’s summer appeal.

SERVES 4 to 6

TIME 25 minutes

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