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Roasted Fig and Arugula Salad




Source of Recipe


Cooking Light Magazine August 2004






Recipe Introduction


An incredibly tasty and light salad. It is also very easy. Very seasonal, though – you must use fresh figs. I couldn’t find the dark skinned figs and used the green skinned ones instead – worked fine! I also brushed my iron skillet with a little olive oil before roasting the figs – no way is cooking spray touching my skillets!





List of Ingredients



• 1/3 c. sherry vinegar or cider vinegar
  
• 1 T. molasses
  
• 3 t. extra virgin olive oil
  
• ¼ t. salt
  
• 4 large (dark skinned) fresh figs, halved
  
• Cooking spray
  
• 5 c. trimmed arugula
  
• ¼ c. (1 oz.) crumbled goat cheese
  
• 1/8 t. freshly ground black pepper
  






Instructions



1. Preheat oven to 425 degrees. (I put the iron skillet in to preheat at the same time.)
   
2. Combine first 4 ingredients in a bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
   
3. Place figs in a cast iron skillet or oven proof skillet coated with cooking spray. Roast for 10 minutes. Remove the figs from the skillet. Immediately add the vinegar mix to the hot skillet, scraping pan to loosen browned bits. Pour into a small bowl. Let figs and vinaigrette come to room temperature.
   
4. Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
   






Final Comments


Serves 4.