Braised Figs With Arugula (Chad & Misha)
Chad and I have enjoyed this salad twice over the summer, when fresh figs were available. It is delicious with any type of green. We didn’t eat a lot of figs growing up, but they’re now on the menu!
Yield
3 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
nondairy, nonhydrogenated, such as Earth Balance, for vegan recipe |
|
| 1 | teaspoon |
sugar
granulated |
|
| 1 | pint |
figs
whole, fresh, (10 to 12 medium-size) halved lengthwise and stems removed |
*
|
| 4 | tablespoons |
balsamic vinegar
up to 5 tablespoons |
|
| 1 | bunch |
arugula (roquette)
baby arugula, washed and stemmed |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
up to 2 tablespoons |
|
| ½ | each |
lemon
juice |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
nondairy, nonhydrogenated, such as Earth Balance, for vegan recipe |
|
| 5 | ml |
sugar
granulated |
|
| 473 | ml |
figs
whole, fresh, (10 to 12 medium-size) halved lengthwise and stems removed |
*
|
| 6E+1 | ml |
balsamic vinegar
up to 5 tablespoons |
|
| 1 | bunch |
arugula (roquette)
baby arugula, washed and stemmed |
*
|
| 15 | ml |
olive oil, extra-virgin
up to 2 tablespoons |
|
| 0.5 | each |
lemon
juice |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large-size sauté pan, melt butter and sugar.
Place figs face down in the pan, and cook for 3 to 5 minutes over medium-high heat.
The face of the fig will become sticky and slightly golden around the edges.
Remove from heat and place figs on a plate, face up.
In the same skillet, heat balsamic vinegar until bubbly, then reduce heat and simmer for 4 to 5 minutes, until vinegar is reduced by half. Remove from heat.
In a bowl, toss arugula with olive oil to coat. Pour lemon juice over top; toss again.
Sprinkle with salt and pepper to taste.
Heap arugula on a plate and arrange figs over the top.
Drizzle with the balsamic reduction, and sprinkle on salt. Server warm or at room temperature.
Serving suggestions and variations:
Although the peppery arugula is the perfect contrast to the sweet figs, I have used baby spinach leaves with much success.
For another option, serve figs alone as a dessert, with vanilla nondairy ice cream and drizzled with agave nectar.
