Fig and Walnut Salad with Arugula

(Serves 4)

2 loosely packed cups of washed baby arugula 4 dried figs, thinly sliced
¼ c. chopped toasted walnuts
2 oz. Parmesan shaved with a peeler
1 Tbsp. sherry vinaigrette (see below)

Combine the arugula, figs, walnuts and vinaigrette in a salad bowl and toss gently to incorporate.

Top with the shaved cheese and serve.

Sherry Vinaigrette

(Makes 2 cups)

½ c. sherry vinegar
1 tsp. salt
1 Tbsp. Dijon mustard
1 c. olive oil

Directions:
Combine salt, mustard and vinegar in a bowl (or blender).

Whisk ingredients together with a fork (or blend on low speed) while slowly drizzling in the olive oil to emulsify.