After Kritharaki Me Manitaria, Mushroom Orzo, hit arugula refresh button with this second recipe  from  The Greek Diet by Maria Loi with Sarah Toland (William Morrow, October 2014).

Roka Salad with Fig-Balsamic Dressing:

Serves 4

One 10-ounce bag prewashed arugula
3 dried figs, finely chopped
2 tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese
1 to 2 tablespoons (or 1 ounce) chopped almonds

Fig-Balsamic Dressing (recipe follows) or another dressing of your choice

1. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a
small amount of dressing until coated. Serve immediately.

Cook’s note: If you opt for a different salad dressing, make sure it has either a Greek yogurt or
olive oil base.

For the Fig-Balsamic Dressing:

¼ cup fig-infused
balsamic vinegar or regular balsamic vinegar
1 teaspoon stoneground or Dijon mustard
2 dried figs, minced
¼ cup extra-virgin olive oil

Salt and freshly ground black pepper

1. In a food processor or blender, combine the balsamic vinegar, mustard, figs, and 1/4 cup water.
Blend for about 30 seconds or until the ingredients are well incorporated.

2. With the food processor or blender running, slowly add the olive oil in a thin stream. Blend
until the dressing is emulsified. Season to taste with salt and pepper.

3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.
Cook’s note: If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier
dressing, stir in a little additional mustard and freshly ground black pepper.

(* Recipe reproduced with permission from The Greek Diet by Maria Loi with Sarah Tolland -published by William Morrow, October 2014)