Figs… Handsome figs. I took this photo in the natural light of my doorway. I didn’t adjust the color and you don’t have to adjust your screens. These are black mission figs. And they are pretty. Particularly pretty.

I never in my life bought figs. But doing a Project Food Blog challenge brought me out of my comfort zone making me use some ingredients I’ve never used or ate before. Black mission figs being my ingredient of choice.

So how do you describe fresh figs to those whom haven’t tried them??? Well to start they have a dark exterior with a strawberry colored interior. They aren’t as sweet as you might think, they are earthy and savory.

Quarter each fig so they are more bite size.

This started off being only an arugula salad with fig and blue cheese until my good friend Heidi mentioned walnuts and I actually had them in my pantry. So I quickly toasted them in a dry pan until they smelled satisfying and toasty then tossed them in with the arugula and figs. It was a last minute decision and I’m so glad she mentioned it because I truly don’t think this salad would have been the same without them!!

Sprinkle the blue cheese on top, about 2 tablespoons. Not everyone is a blue cheese fan so I always serve extra on the side for those who want more (i.e me).

Before serving, toss the salad with the lemon vinaigrette.

Let me simply give you a run down on all the flavors this salad has going on: Peppery, thanks to the arugula. Salty, courtesy of the blue cheese. Sweet; compliments from the fig. Top it off with a refreshing lemon vinaigrette and you have a salad made in heaven.