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