Follow these steps for perfect results
Extra Virgin Olive Oil
Red Wine Vinaigrette
Salt
to taste
Fresh Figs
quartered
Green Beans (French Beans)
cut into 2 inch lengthwise
Lemon juice
Tabasco Original Hot Sauce
Sunflower seeds
Black pepper powder
for seasoning
Arugula leaves
roots removed and washed
Honey
Wash the arugula leaves well with water and drain.
Heat a small skillet, add the quartered figs and let it sizzle for a few minutes.
Add a tablespoon of red wine vinaigrette to the figs and toss.
Cook the figs for 2 more minutes and set aside.
Sauté the green beans until tender.
In a bowl, whisk together lemon juice, olive oil, Tabasco, honey, salt, and pepper to create the dressing.
Drizzle half of the dressing on the arugula leaves and toss.
Check for seasonings.
Drizzle the remaining dressing over the green beans and figs.
Carefully place the tossed arugula leaves on a serving plate.
Arrange the figs and green beans on top of the arugula.
Sprinkle sunflower seeds over the salad.
Serve immediately as an appetizer.
Expert advice for the best results
Toast the sunflower seeds for enhanced flavor.
Use high-quality olive oil for the best taste.
Adjust the amount of Tabasco to your spice preference.
Everything you need to know before you start
5 mins
The dressing can be made ahead, but assemble the salad just before serving to prevent wilting.
Garnish with extra sunflower seeds and a drizzle of red wine vinaigrette.
Serve as a light lunch or a side dish.
Light and crisp to complement the salad's freshness.
Discover the story behind this recipe
Figs are a traditional fruit in Mediterranean cuisine.
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