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Salad with fresh figs, arugula and cheese on a round plate

Fresh Fig, Arugula & Brie Salad with Vanilla-Shallot Vinaigrette

A light and elegant summer salad made with peppery arugula, ripe fresh figs, creamy brie, and toasted almond petals, all brought together with a delicate vanilla-shallot vinaigrette. Perfect for a quick lunch or an upscale appetizer for two.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 2
Course: Appetizer, lunch, Salad
Cuisine: American, French
Ingredients Method

Ingredients
  

For the Salad:
  • 2 cups baby arugula
  • 4 fresh figs halved or quartered
  • 2 –3 oz brie cheese sliced into small wedges
  • 2 tbsp almond petals toasted
For the Vinaigrette:
  • ½ small shallot very finely minced
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp vanilla extract
  • ¼ cup extra virgin olive oil
  • Pinch of sea salt

Method
 

Toast the Almonds:
  1. In a dry skillet, toast almond petals over medium-low heat, stirring frequently, until golden and fragrant (about 3–4 minutes). Remove from heat and let cool.
Make the Vinaigrette:
  1. In a small bowl, whisk together minced shallot, vinegar, mustard, honey, salt and vanilla extract. Let sit 5 minutes to mellow the shallot. Whisk in the olive oil, then mix or shake the vinaigrette until well emulsified.
Assemble the Salad:
  1. On a large plate or shallow bowl, arrange the arugula as a base. Gently layer in the figs and brie wedges.
Dress & Finish:
  1. Drizzle with vinaigrette. Sprinkle toasted almonds. Serve immediately.

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