July Recipe: Bulgur-Arugula Salad with Figs & Goat Cheese
Ingredients:
- 1 tablespoons olive oil, divided
- 2/3 cup bulgur wheat, uncooked
- 1/2 teaspoon salt, divided
- 1/2 cup walnut halves
- 1/8 teaspoon cayenne pepper
- ¼ cup shallots, chopped
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- black pepper to taste
- 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 5 ounces fresh arugula
- 8 fresh figs, quartered
- 3 ounces goat cheese, crumbled (about 3/4 cup)
Step 1
Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add bulgur; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water and ¼ teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 11 minutes or until liquid is absorbed.
Step 2
Preheat oven to 375°F. Toss together walnuts, cayenne,
1 teaspoon oil, and 1/8 teaspoon salt on a small baking sheet. Bake until golden, about 10 minutes. Remove from oven and set aside.
Step 3
Place shallots in a small bowl, and cover with water; let stand 10 minutes. Drain. Whisk together remaining 1 teaspoon oil, shallots, vinegar, honey, salt, and pepper in a small bowl.
Step 4
Toss together chickpeas, arugula, and figs in a large bowl. Top with bulgur wheat, goat cheese, and toasted walnuts. To serve, divide salad into 4 bowls; drizzle evenly with dressing.