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Magnolia Table Arugula Salad

Fig & Grapefruit Salad

byJoanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes 6 servings
Honey Citrus Vinaigrette
  • 1/2 cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh grapefruit juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt and freshly ground black pepper
Arugula Salad
  • 10 figs, cut in half or quarters (reserve 1/2 cup)
  • One 5-ounce bag or container arugula
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup shaved Parmesan cheese (reserve 2 tablespoons)
  • Supremes from 1 grapefruit (reserve 1/2)
  • Kosher salt and freshly ground black pepper
  1. To make the vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, grapefruit juice, honey, mustard, salt, and pepper to combine.
  2. To make the salad: In a large bowl, gently toss the figs, arugula, pine nuts, Parmesan, and grapefruit supremes with your desired amount of vinaigrette. Season with salt and pepper.
  3. Garnish the salad with the reserved figs, reserved Parmesan, and reserved grapefruit supremes.