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Petite Arugula Salad with Fresh Figs & Blue Cheese paired with California Rosé



– 1/3 cup Extra Virgin Olive Oil – 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice – Salt and pepper to taste – 4 ounces arugula – 2 large or 4 small fresh California figs, sliced into bite sized wedges – ⅓ cup toasted pistachios, chopped – 2 ounces Real California blue cheese, crumbled Happy Hour, Happy Hour @ Home, Figs, Pairings, Food and Wine, Cheese Board, Blue Cheese, Pistachios, Rose
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Prep time: 15 minutes

Serves: 2 salads with extra vinaigrette

For the simple lemon vinaigrette: Whisk the olive oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper to taste.

For the salad: In a bowl, toss the arugula with the desired amount of lemon vinaigrette to dress the greens. Transfer the greens to serving plates and top with sliced figs, chopped pistachios, and crumbled blue cheese.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown