Summer Fig Salad

Instructions

1. Prepare the Greens

   • Wash the salad greens thoroughly under cool running water.

   • Drain the greens and gently pat dry with a clean towel.

   • Place the washed salad greens into a large bowl.

2. Add the Vegetables and Figs

   • Rinse the arugula if needed and add it to the bowl.

   • Slice the cucumber into thin rounds and set aside.

   • Chop the figs into quarters or bite-sized pieces.

   • Slice the avocado into thin slices.

   • Add the sliced cucumber, chopped figs, and avocado slices to the greens.

3. Make the Dressing

   • In a small bowl or jar, add the olive oil.

   • Add honey and balsamic vinegar in the desired amounts.

   • Whisk or shake the container until the dressing is well mixed.

4. Cook the Eggs

   • Place the eggs in a small pot and cover with water.

   • Bring the water to a boil.

   • Boil for 6 minutes for soft-boiled or 10 minutes for hard-boiled eggs.

   • Transfer the eggs to a bowl of cold water to cool them down.

   • Peel the cooled eggs and slice each in half.

5. Dress and Serve

   • Pour the prepared dressing evenly over the salad.

   • Sprinkle sesame seeds over the top.

   • Gently place the sliced eggs on the salad.

   • Serve immediately.