Arugula and California Fig Salad Feature

Arugula and California Fig Salad with California Fig and Buttermilk Dressing

Servings: 4

Prep Time
Robert Del Grande, The Annie, Houston, Texas


  • 4 large California Fresh Figs, stems removed and finely minced or smashed
  • 2 cups arugula leaves
  • 1 fennel bulb, thinly sliced
  • Fig and Buttermilk Dressing
  • Extra virgin olive oil for garnish
  • Grated parmesan cheese for garnish


  • Toss the arugula, sliced fennel, and figs in a medium bowl. Arrange in a serving bowl or on a platter. Drizzle with the dressing. (Alternatively, you can add the dressing to the bowl and toss all ingredients to coat the salad). Garnish with a drizzle of extra virgin olive oil and grated parmesan.