Adapted from Laura Vitale’s recipe, this delicious and beautiful warm salad is sure to impress your dinner guests. Although the original recipe calls for prosciutto, I prefer to skip the meat and keep it vegetarian and healthier.
Roasted Figs, Arugula and Goat Cheese Salad
Servings: 6 servings
Ingredients
Vinaigrette
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 1 tsp honey
- salt and fresh ground pepper
- ½ cup extra-virgin olive oil
Salad
- 1 pint fresh figs, halved
- 2 tbsp metled unsalted butter
- 1 ½ tsp tsp sugar
- ¼ tsp ground cinnamon
- ⅓ cup shelled pistachios
- 8 oz baby arugula
- 8 oz fresh goat cheese
- leaves from 2 sprigs of fresh thyme
Instructions
Vinaigrette
- In a small jar with a tightly fitting lid, combine the mustard, vinegar, honey and salt and pepper to taste. Cover the jar and shake it. Add the oil and shake for about 30 seconds to mix it all together.
Salad
- Preheat the oven to 425℉.
- Lay the figs out on a baking sheet, cut side up, and drizzle with the melted butter.
- In a small bowl, mix the sugar and cinnamon and sprinkle over the figs.
- Roast in the oven until the figs are plump and juicy, and just slightly softened, about 10 minutes. Allow to cool at room temperature.
- Place the pistachios, thyme leaves, salt and pepper in a small skillet and set over medium heat. Cook, shaking the pan frequently, until the pistachios are lightly toasted and fragrant, 3 to 4 minutes. Transfer to a plate to cool.
- When ready to serve, scatter the arugula on a platter and drizzle some of the vinaigrette over the greens (the greens should be lightly dresses, not drenched, serve the remaining dressing on the side). Place the roasted figs, cut side up, all over the top of the greens. Add little chunks of goat cheese all around the figs. Sprinkle the pistachios all over.
