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Arugula Salad
Serves 4
» 2 tbsp (30 mL) olive oil
» 2 tsp (10 mL) red wine vinegar
» Salt
» 6 buffalo mozzarella bocconcini balls,
torn in half
» 4 figs, quartered
» 6 cups (1.5 L) baby arugula
1 Mix olive oil and red wine vinegar together, season with salt, set aside.
2 Place buffalo mozzarella bocconcini around the edge of a plate. Arrange figs between pieces of mozzarella. Pile arugula in centre of the plate and drizzle dressing over entire salad.
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