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Fig & Pomegranate Spring Salad  Drizzled in Botticelli EVOO

Fig & Pomegranate Spring Salad Drizzled in Botticelli EVOO

The Perfect Refreshing Brunch Day Salad

INGREDIENTS

  • 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

 

PREPARATION

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!

 

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