Vinaigrette:

1/4 cup freshly squeezed orange juice

1/8 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

kosher salt, as desired

freshly ground black pepper, as desired

Greens:

1, 5-ounce container baby arugula, washed

4 figs, thinly sliced from top to bottom, plus more if desired

1/2 cup marcona almonds

Optional Garnishes:

Crumbled goat or feta cheese

Orange segments

Avocado

Method:

1.   In a medium size mason jar with a tight fitting lid, add orange juice, white balsamic vinegar, olive oil, salt and pepper. Secure the lid and vigorously shake until emulsified. Alternatively, add all ingredients except for the olive oil to a medium size bowl and while whisking, gradually stream in the oil until completely incorporated. Adjust seasoning to taste with salt and pepper.

2.   In a medium size bowl, toss arugula with just enough salad dressing to coat and finish with figs and marcona almonds right before serving.

Kitchen Note: If desired, add orange segments, avocado and even feta or goat cheese right before serving.