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

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.

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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Ratings & Reviews

Cservice1's Review

lovelily
January 02, 2013
N/A

lovelily's Review

GayleR
September 03, 2012
Beautiful salad - had friends over for dinner and they were all impressed with the salad. I used feta cheese instead of goat cheese. The molasses makes it.

GayleR's Review

nlrutecki
July 24, 2011
The recipe was great, but our garden arugula was overly bitter. I'd like to make this again with a mixture of greens.

nlrutecki's Review

Cservice1
July 28, 2010
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.