FREEKEH ARUGULA SALAD

Arugula greens have a nice peppery taste that is a welcome change to the old hum-drum spring mix.  They work great with the sweetness of the balsamic glaze and macron almonds in this recipe.  Marcona almonds are a rare treat since they are a tad bit more expensive - but well worth it! They have a unique creamy taste that is different from traditional almonds. 

INGREDIENTS:

• cooked cold freekeh (cooked in vegetable broth)
• arugula greens
• fresh ripe figs, quartered, skins on marcona almonds
• good quality goat cheese
• balsamic glaze (not vinegar)
• fresh cracked pepper
• sea salt

DIRECTIONS:

-simply toss the above ingredients and drizzle with balsamic glaze. 

-serve at room temperature or chilled