Grilled Figs Arugula Salad with Roasted Pepper Vinaigrette
Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.
Yield
4 servingsPrep
8 minCook
4 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon | olive oil |
|
| 8 | each |
figs
freshly halved |
|
| 8 | cups | arugula (roquette) |
|
| ½ | cup |
gouda cheese
shaved with a vegetable peeler, or shredded |
*
|
| Vinaigrette | |||
| 1 | each |
roasted red bell peppers
diced |
|
| 4 | tablespoons |
basil
freshly sliced |
|
| 4 | tablespoons | olive oil, extra-virgin |
|
| 1 ½ | tablespoons | red wine vinegar |
|
| ½ | tablespoon | balsamic vinegar |
|
| 1 | small |
garlic cloves
minced, optional |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.
Add the halved figs, cut side down, and cook for 3 to 5 minutes, until nicely browned.
Remove from the heat and set aside with the cut sides up.
Whisk together all the dressing ingredients in a bowl until well blended.
In a large bowl, gently toss the arugula with ⅔ of vinaigrette until well coated.
Divide the arugula among the serving plates.
Place 4 halved figs and 2 tablespoons of cheese over each bed of greens.
Drizzle with remaining vinaigrette.
Serve.
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