Fresh figs and candied walnuts – shaved parmesan and baby arugula – tastebuds awaken! This salad hits most all of the many taste sensations. Dressed with the Leaf & Ardor Solstice Sun dressing – it’s one to dive into this summer and fall!
2 cups fresh arugula
3 fresh figs
1/4 cup shaved Parmigiano Reggiano
10 candied walnuts
Salad dressing ingredients (below)
1.) Making the Roasted/Candied Walnuts:
10 whole raw walnuts
1.5 teasp. grass-fed melted butter
1 teasp. Madagascar vanilla
1 teasp. clover honey
1 teasp. Turbinado sugar
pinch freshly grated nutmeg
pinch Himalayan sea salt
Mix all ingredients together and coat walnuts. Place on cookie sheet and roast at 375˙ for 10 minutes or until set. Remove and let cool.
2.) Making the Salad Dressing:
1 tblsp. Solstice Sun steeped tea (Leaf & Ardor aromatic black tea with petals and zest)
2 teasp. balsamic vinegar
1 teasp. maple syrup
1 tblsp. olive oil
pinch sea salt
Steep 1 large Solstice Sun tea sachet in 2/3 cup boiling hot water for 7 minutes. Remove sachet and let cool. In a mixing bowl whisk together the balsamic vinegar, maple syrup, and tea. Once blended, in a steady thin stream, whisk in the olive oil to emulsify.
3.) Putting it All Together:
Place the arugula in a salad bowl and toss in dressing. Sprinkle with organic dried rose petals, if desired. Add sliced fresh figs, shaved parmesan and candied walnuts, and share with a good friend or 2!
Serves 2 – 3 people.