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.
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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