Fig & Arugula Salad with Pistachio Pesto

Serving Size: 2

Ingredients

• two big handfuls of arugula
• 8-10 figs, sliced into halves or quarters
• 1/2 avocado, cubed
• 1 ball of burrata, torn (I did not use it)
• a few splashes of balsamic
• drizzle of olive oil
• sea salt & pepper

pistachio pesto: (this makes extra)

• 1/3 cup toasted pistachios (reserve a few for the salad)
• 1 small bunch of basil (or 1 big handful)
• juice of 1/2 a small lemon
• sea salt & freshly ground pepper
• 1/4 - 1/3 cup olive oil

Notes:

• added goat cheese instead of burrata.
• My pesto turned out to be a bit too spicy so add the dressing in portions to check the taste.

Instructions

1. Make your pesto by pulsing the toasted pistachios in a food processor. Then add basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last time. Add more olive oil if you prefer a smoother pesto. Taste and adjust seasonings.
2. Arrange the arugula, sliced figs, avocado, and burrata on a plate. Drizzle with olive oil and sprinkle with salt and pepper.
3. Dollop pesto (as much as you like), and drizzle the balsamic vinegar. Crush extra pistachios and sprinkle them on top. Try to distribute the ingredients evenly, or gently toss to be sure each serving gets a bit of each ingredient.

Recipe Source: Love and Lemons