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Figs, Hearts-of-Palm and Arugula Salad



This salad has just enough sweetness to break the bitterness of the arugula. Perfect for spring!

Serves 6


  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 ½ cups packed arugula
  • 2 figs, sliced lengthwise
  • ½ cup hearts-of-palm, sliced
  • Salt and freshly ground black pepper
  •  Extra virgin olive oil
  • ½ cup shaved parmesan


Place balsamic vinegar in a small sauce pan and bring to a light boil. Reduce heat and simmer until it is reduced to about ¼ cup, 20 minutes. Remove from heat and whisk in honey. Set aside and let it cool.

Arrange the arugula in individual plates, top with the figs and hearts-of-palm. Season with salt and pepper.  Drizzle with olive oil and the balsamic vinegar reduction. Top with shaved parmesan and serve it immediately.

Nutrition Facts:

6 Servings

Amount Per Serving
Calories 95.2
Total Fat 2.6 g

Cholesterol 6.4 mg
Sodium 222.0 mg
Potassium 106.1 mg
Total Carbohydrate 14.8 g
Dietary Fiber 1.0 g
Sugars 6.6 g
Protein 4.0 g


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