It’s that time again! Beverly Jo Noble has provided us with another amazing recipe from her book A Lifetime Of Recipes. Have you gotten her book yet? I LOVE it! It is all about cooking with fresh fruit. The Cranberry Orange Crusted Salmon has become a weekly staple in my house and her Raspberry Bellini has a special place in my heart.
I hope you all enjoy this new recipe as much as I have, anything with arugula I am over the moon about. It is a permanent fixture on my grocery list, right next to milk, bread and eggs is arugula.
- 1 ½ Tbsp. white wine vinegar
- 2 tsp. raspberry jam
- 2 tsp. minced shallot
- ½ tsp. Dijon mustard
- ⅛ tsp. each salt and pepper
- 2 Tbsp. walnut oil
- 1 Tbsp. olive oil
- 8 cups baby arugula
- 1 cup figs
- ½ cup walnuts
- 2 oz. prosciutto, torn into long ribbons
Cut figs into ¼” pieces. Toast walnuts at 350⁰ for 10 minutes, then chop coarsely. In a small bowl, whisk together vinegar, jam, shallot, mustard, salt, and pepper. Slowly whisk in walnut and olive oils. In a large bowl, combine arugula, figs, walnut, and prosciutto. Toss with dressing. Serves 4.
324 calories/serving: 166% Vitamin A, 37% Vitamin C, 16% Iron, 14% Calcium