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Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2004

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

109 calories; calories from fat 34%; fat 4.1g; saturated fat 1.4g; mono fat 2.1g; poly fat 0.4g; protein 2.4g; carbohydrates 18g; fiber 2.5g; cholesterol 3mg; iron 1.1mg; sodium 182mg; calcium 84mg.
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