Arugula Salad with Figs, Feta, and Marcona Almonds

Serves 4 people
Prep time: 5 minutes

1 pint figs, quartered
4 cups organic arugula
1/2 cup Marcona almonds
1/4 cup goat's milk feta

balsamic vinaigrette:
2 tablespoons good balsamic vineger
1/4 cup extra virgin olive oil
salt and pepper

To make the balsamic vinaigrette, place the balsamic vinegar in a bowl. Slowly, whisk in the olive oil. Season to taste with salt and pepper.

Layer one quarter of the arugula and figs on a plate. Repeat with remaining ingredients, placing them on three more plates. Top each plate with one quarter of the almonds and feta cheese. Drizzle with the vinaigrette. Enjoy!

Source for Ingredients
organic figs, Kenter Canyon Farms organic baby arugula, Redwood Hill Farms raw goats milk feta, Marcona almonds, balsamic vinegar,  and extra virgin olive oil from Whole Foods