Grilled Figs Arugula Salad with Roasted Pepper Vinaigrette
![Grilled Figs Arugula Salad with Roasted Pepper Vinaigrette](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTE5MjgsInB1ciI6ImJsb2JfaWQifX0=--c415b65afeb6aefb97d1e04cf7619192b74a8c70/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_31c1847b5422db33dc23.jpg)
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 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
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 |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | ml |
olive oil
|
|
8 | each |
figs
freshly halved |
|
1.9 | l |
arugula (roquette)
|
|
118 | ml |
gouda cheese
shaved with a vegetable peeler, or shredded |
*
|
Vinaigrette: | |||
1 | each |
roasted red bell peppers
diced |
|
6E+1 | ml |
basil
freshly sliced |
|
6E+1 | ml |
olive oil, extra-virgin
|
|
23 | ml |
red wine vinegar
|
|
7.5 | ml |
balsamic vinegar
|
|
1 | small |
garlic cloves
minced, optional |
*
|
1 | x |
salt and black pepper
to taste |
*
|
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.