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.
- 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
-simply toss the above ingredients and drizzle with balsamic glaze.
-serve at room temperature or chilled