Grilled Fig and Arugula Salad with Gorgonzola Toasts

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

1. Preheat grill.
2. Combine cheese and butter in a small bowl; stir until well blended.
3. Grill bread 5 minutes on each side or until golden; cool. Spread 1 teaspoon cheese mixture on each slice; set aside.
4. 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.
5. 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.