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Yield
4 servings (serving size: 1 1/4 cups)
Becky Luigart-Stayner

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.

Step 3

Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.

Step 4

Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.

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