Arugula and Fig Salad in a Balsamic Vinaigrette

Been making this arugula, caramelized red onion and fig salad on repeat trying to get the most out of fig season while it’s still here! Finally honed the recipe at school the other day and the whole plate was gone! It’s very simple but full of flavor and great for fall! Here’s what you need:

Arugula and Fig Salad in a Balsamic Vinaigrette

INGREDIENTS

SALAD
1 box Organic Girl arugula or a couple of handfuls from the farmers market (rinsed and dried)
1 pint of figs, whatever variety you prefer 
I large red onion, thinly sliced 
1 tbs olive oil
1 tsp salt plus more to salt your greens 
1/2 CUP pecans

VINAIGRETTE
1/4 cup olive oil
2 tbs balsamic vinegar 
1 tsp maple syrup 
1 tsp mustard 
1 Small shallot minced 

INSTRUCTIONS

1. Preheat oven to 350F
2. In a small sauté heat olive on medium heat, add onions and turn heat to medium low. You want to caramelize the onions so they are nice and sweet and this takes times! Continue cooking onions low and slow, only stirring occasionally to let the sugars in the onion brown. This will takes at least 25 minutes, so start these ASAP and keep an eye on them while you prepare the other ingredients 
2. On a parchment lined baking sheet evenly spread pecans and toast until fragrant, 10-15 minutes. Once done set aside and let cool
3. Carefully slice the top tips off your figs and quarter them lengthwise. If they are smaller figs you can just cut them in half. 
4. While you’re waiting on your onions, make your vinaigrette! You can either throw all the ingredients in a high speed blender until emulsified or whisk my hand. If doing by hand, mix all vinaigrette ingredients together except for the olive oil. Slowing add the olive oil, starting one drop at a time, whisking constantly. Once the olive oil and vinegar begin to emulsify you can add more olive oil, continue whisking until all oil has been combined. 
5. Once onions have caramelized set them aside and let cool for 5-10 minutes. Meanwhile roughly chop the pecans.
6. Now that all your ingredients are ready you can compose your salad! Arugula is a delicate leaf so this is a great salad to serve spread on a large plate or platter, rather than a bowl. First, evenly spread out arugula and lightly salt greens. Top with caramelized onions and arrange figs neatly on top. Sprinkle chopped nuts on top and when ready to serve delicately drizzle vinaigrette on top. Eat right away, it goes fast!