Roasting slightly caramelizes the figs and creates flavorful browned bits that eventually season the vinaigrette in this arugula salad recipe. If you don't have molasses on hand, use honey or maple syrup.
1/3 cup sherry vinegar or cider vinegar
1 tablespoon molasses
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
4 large (dark-skinned) fresh figs, halved (such as Black Mission)
5 cups trimmed arugula
1/4 cup (1 ounce) crumbled goat cheese
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425°.
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.
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.
Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
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This is FANTASTIC. The grilled figs have a wonderful sweet flavor which work really wonderfully combined with the gorgonzola toasts and arugula. We made just one minor adjustment (as we ate this for a main course) by putting a little bit of chopped prosciutto.
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