Arugula and Fig Salad

Susan, DeeDee, Mary, Nancy, Donna, and Sally


Donna Lawhon is a girl after my own heart! We love to talk about food, cooking, and entertaining. This fabulous and effortless Arugula and Fig salad recipe is from her. We served it one night at a dinner party for 16 … clearly, it increases well! Donna very easily plated this salad for our first course. We served it with another crowd-pleaser, Short Ribs … stay tuned for that recipe. In the meantime, you can enjoy another wonderful fall dish from Donna, “Lawdashion’s Pork Tenderloin,” page 191. I’ve lost count of how many times I’ve served to rave reviews. Everyone loves the sauce so much, I’ve started making extra to serve at the table.

When Donna and I aren’t cooking, we love to play golf and every now and then we wear silly outfits! Here we are winning Lassie Day with our stylish partners, Nancy Spilman and Sally McElwee, who also hosted us for an effortless and incredible dinner. Surely the key to our victory! This fun Lassie event is co-chaired every year by good friends, Mary Beaver and Susan Hamilton. In addition to golf and an affinity for silly outfits, another thing these friends have in common is hospitality. All are great cooks and gracious hosts … lucky me!


Arugula and Fig Salad

Serves 4    Donna Lawhon


4 cups arugula
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cups quartered figs
8 oz burrata
8 slices prosciutto

¼ cup fig jam
1 tbsp water


Toss arugula with olive oil and vinegar. Plate the arugula on individual salad plates. Place equal parts figs, burrata, and prosciutto on arugula. Thin fig jam with water and drizzle mixture over each salad.


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