Ingredients
Instructions
- Lightly sear slices of boudin noir in a pan until crisp on the outside.
- In a large bowl, combine fresh arugula and thinly sliced red onion.
- Add quartered fresh figs and the seared boudin noir slices to the greens.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Plate the salad, ensuring a good distribution of figs and boudin noir.
- If desired, sprinkle with crumbled goat cheese for added creaminess.
- Serve immediately while the boudin noir is still warm.
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