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Warm Goat Cheese Salad with Baked Figs




Source of Recipe


Cooking Class we took at Sur La Table






Recipe Introduction


Wonderful summer salad





List of Ingredients



• 6 nice handfuls of baby arugula
  
• 2 Tbsp balsamic vinegar (a good cooking quality)
  
• 1/2 Tbsp red wine vinegar
  
• 1/2 Tbsp sherry vinegar
  
• Salt and fresh ground pepper
  
• 5 Tbsp of extra virgin olive oil
  
• 6 figs
  
• 1 Tbsp balsamic vinegar (good quality) plus a little more for garnish
  
• 3 Tbsp red wine
  
• honey
  
• 1 small log of fresh goat cheese
  






Instructions



1. Wash and dry arugula.
   
2. Next roast the figs.
   
3. Trim the stem from the figs, cut them in half through the stem end.
   
4. Lein them up in a baking dish and pour in the red wine and good balsamic vinegar. Drizzle with a touch of honey and few grinds of fresh pepper.
   
5. Bake for 15 minutes at 400F. (or until the figs are soft and the liquids are bubbling.
   
6. Combine the the vinegars with a few grinds of fresh pepper and 1/2 to 1 tsp of salt. Mix well.
   
7. Whisk in the olive oil and taste with a leaf of arugula.
   
8. Adjust the acidity and salt as desired.
   
9. Cut the goat cheese log into 6 rounds.
   
10. When ready to serve the salad place the cheese on a well oiled baking dish and warm in the oven until warm BUT NOT MELTED. 5 or 6 minutes - WATCH NOT TO MELT!
    
11. Toss the arugula wiht your hands with the vinaigrette.
    
12. Garnish with the figs and a round of goat cheese.
    
13. Drizzle a bit of vinaigrette and fig juice around the plate as you wish.
    
14. Drizzle with just a few drops of traditional balsamic vinegar on each plate.
    
    
15. Serve immediately!