Pear, Fig, Apple & Arugula Salad with Champagne Walnut Vinegar Dressing

butterfly Serves: 4 (makes ½ cup)

Written By Eydie Desser


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My favorite brand of vinegars is from Sparrow Lane.  They make so many beautifully flavored vinegars and one of my favorites is their Walnut Champagne Vinegar.  Mixed with their Golden Balsamic, it makes such a delicious base for a salt and oil free salad dressing.  As soon as fall comes around, all I can think about is my Pear & Arugula Salad using this vinegar in the dressing.  This year I added diced apples and figs for a beautiful fall salad sure to please your palate. 


For the Salad:
  • 5 ounces baby arugula
  • 1 medium sized pear, cored, thinly sliced
  • 1 small green apple, cored, diced to ¼” piece 3 or more
  • figs, stemmed and quartered
  • 1/2 cup walnut halves, toasted* and chopped
For the Dressing:
Make the Dressing:
Whisk all of the ingredients together and let sit for 10 minutes, or longer to develop the flavor. Note, the dressing will be strained of its solids.
Make the Salad:
Combine the arugula and fruits. Strain the dressing through a small strainer over a measuring cup. Discard solids. Pour dressing all around the sides of the salad. Toss to coat. Sprinkle toasted chopped walnuts on top and serve.


butterfly Cook's Notes:

To toast walnuts: preheat the oven to 350℉.  Spread walnuts on a parchment lined sheet pan and place in the oven.  Bake for 3-4 minutes or until just starting to brown and smell fragrant.

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