Roasted Fig & Arugula Salad

By: Katie Kadue | October 20 2010
Posted in Recipes - SF Bay Area Recipes

Recipe Adapted from CookingLight.com

Ingredients

1/3 cup sherry vinegar

1 tablespoon honey

2 teaspoons olive oil (plus more for coating pan)

1/4 teaspoon salt

4 large fresh Black Mission figs, halved

5 cups trimmed arugula

1/4 cup crumbled goat cheese (optional)

1/8 teaspoon freshly ground black pepper

Optional: crumbled goat cheese, thin slices of prosciutto

Preheat oven to 425°.

Combine vinegar, honey, olive oil, and salt in a medium bowl, stirring with a whisk. Add figs and toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.

Place figs in a cast-iron or ovenproof skillet lightly coated with olive oil. Bake at 425° for 8 to 10 minutes. Remove figs from pan and 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, arranging figs on top. Sprinkle with cheese, if desired, and pepper. Drizzle with cooled vinaigrette.