Grilled Fig and Arugula Salad with Gorgonzola Toasts

Grilled Fig and Arugula Salad with Gorgonzola Toasts Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Marseilles fig bushes imported from France had a place of pride in Monticello's extensive orchards.

Yield:

8 servings (serving size: 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 toast)

Recipe from

Nutritional Information

Calories 180
Caloriesfromfat 30 %
Fat 6.2 g
Satfat 2.3 g
Monofat 2 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 30.2 g
Fiber 4.1 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 378 mg
Calcium 103 mg

Ingredients

1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
1 tablespoon butter, softened
8 (1-ounce) slices peasant bread
12 fresh figs, halved
Cooking spray
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups baby spinach
3 cups arugula
8 Boston lettuce leaves
2 tablespoons chopped green onions

Preparation

Preheat grill.

Combine cheese and butter in a small bowl; stir until well blended.

Grill bread 5 minutes on each side or until golden; cool. Spread 1 teaspoon cheese mixture on each slice; set aside.

Thread 4 fig halves lengthwise onto each of 6 (8-inch) skewers; coat figs with cooking spray. Place fig kebabs on grill rack, and grill 4 minutes on each side. Cool slightly; remove figs from skewers.

Combine vinegar, oil, salt, and pepper in a small bowl. Place spinach and arugula in a large bowl; add dressing, tossing gently to coat. Divide mixture evenly among 8 serving plates. Top with figs and lettuce leaves; sprinkle with onions. Serve with toasts.

Note:

Joanne Weir,

July 2005
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