The Perfect Refreshing Brunch Day Salad
5 ounces of baby arugula
- 1 cup pomegranate seeds
1/2 cup of raw or candied walnuts, chopped
About 2 ounces (1/2 cup) of ricotta
3 to 4 ripe figs, sliced
Botticelli Extra Virgin Olive Oil for drizzling
Arrange your arugula evenly on your serving plate.
Make dollops of the ricotta and place them around the arugula. Sprinkle your pomogranate seeds, walnuts, and figs across the top of your salad.
Lastly, drizzle the Botticelli Extra Virgin Olive Oil and serve as a side or even the main dish!