Roasted Fig And Arugula Salad Recipe
Ingredients
| 1/3 cup sherry vinegar or cider vinegar | ||
| Molasses | 1 Tablespoon | |
| 2 teaspoons extravirgin olive oil | ||
| Salt | 1/4 Teaspoon | |
| Figs | 4 Large, halved | |
| Cooking spray | ||
| Arugula | 5 Cup (16 tbs), trimmed | |
| Crumbled goat cheese | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
1. Preheat oven to 425°.
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.
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.
4. Place arugula on a platter, and arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
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.
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.
4. Place arugula on a platter, and arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
Chef
