- Prep time:
- 10 minutes
- Cook time:
- 4 servings
1 out of 5
- Share this recipe:
Fresh figs, goat cheese and a dash of cayenne pepper make this simple summer salad something special.
- 8 black mission or Capay candy-striped figs, quartered
- 6 ounces organic arugula, stems removed
- 7 ounces goat cheese, crumbled
- 6 tablespoons extra virgin olive oil
- Juice of 1 tangerine or mandarin orange
- ½ teaspoon cayenne pepper
- Kosher salt and cracked black pepper to taste
In bowl, mix together olive oil, citrus juice, salt, pepper and cayenne until well blended.
Arrange arugula on plate and spread quartered figs on top. Scatter cheese over the salad and top with a drizzle of the dressing.
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
A varietal that usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol. Like Syrah, it is sometimes peppery.