This recipe creates a bright, nutty, creamy salad using fresh figs, arugula, cashew cream (dairy-free), Castelvetrano olives, and toasted almonds, making it a gourmet dish for entree or appetizer.
Figs should be used at their prime with thin skins oozing honeyed insides for maximum flavor. The salad is versatile, serving 2 to 4 people and suitable for seasonal brunches, lunches, or suppers.
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