Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 6
© John Kernick

How to Make It

Step 1    Make the vinaigrette

In a medium bowl, mix the lemon juice with the shallot, salt and crushed red pepper. Let stand for 30 minutes. While whisking constantly, slowly drizzle in both oils until incorporated.

Step 2    Make the salad

Preheat the oven to 425°. Spread the pistachios in a pie plate and toast for about 5 minutes, until golden. Let cool, then coarsely chop.

Step 3    

In a large bowl, toss the arugula with half of the pistachios and the vinaigrette; season with salt and pepper. Transfer to plates and arrange the figs around the salad. In a small bowl, stir the crème fraîche with 1 tablespoon of water until smooth; drizzle over the salad. Grate the frozen Gorgonzola over the salad, top with the remaining pistachios and serve.

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