Arugula Salad with Beets, Goat Cheese & Italian Fig Balsamic
this Arugula Salad with Beets, Goat Cheese & Italian Fig Balsamic delivers everything: earthy roasted beets, creamy tangy goat cheese, the crunch of toasted nuts—and the bold sweetness of Bodacious Italian Fig Dark Balsamic tying it all together.
Ingredients
- 4 cups fresh arugula
- 2 medium roasted beets, sliced
- ⅓ cup goat cheese, crumbled
- ¼ cup chopped walnuts or pistachios (toasted if you’re feeling fancy)
- 2 tbsp Bodacious Italian Fig Dark Balsamic
- 2 tbsp Bodacious Regoinal Mild Extra Virgin Olive Oil
- Salt & freshly cracked pepper to taste
Instructions
- Arrange arugula in a shallow bowl or on a serving platter.
- Layer on sliced beets, crumbled goat cheese, and nuts.
- In a small bowl, whisk together Italian Fig Balsamic, Regional Mild EVOO, a pinch of salt, and a few grinds of black pepper.
- Drizzle generously over the salad just before serving.
- Optional glam-up: Finish with edible flowers or shaved fennel for extra texture.
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