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
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.
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