Arugula salad loaded with salty prosciutto, nutty quinoa, sweet grilled figs, decadent goat cheese, salty almonds, and finished with an easy homemade raspberry vinaigrette.
*Serves 2 as Entree. 4 as Appetizer.
*For the Shallot in the dressing- take a bit of the sliced shallot from the salad and mince it.
*Dressing will keep in a jar with a tight fitted lid (or container) for 7 days.