Roasted Figs with Goat Cheese and Arugula
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 4 | Gluten Free
- 1 pint black figs
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 4 teaspoons honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 4 cups arugula
- 4 ounces fresh or aged goat cheese
Heat the oven (with the oven rack in the middle) to 400°F.
Slice the figs in half and place them (cut-side up) in a single layer in a baking dish. In a small bowl, whisk together the balsamic, oil, honey, salt, and pepper (about 12 turns on pepper mill). Drizzle about 2 tablespoons over the figs, leaving a little extra to drizzle over the salad. Roast until the figs soften and just start to plump, about 10 minutes.
Meanwhile, wash and spin dry the arugula and divide among plates. Slice the goat cheese and add as well. Spoon the roasted figs over the salads. Drizzle with the extra dressing and sprinkle with a little more pepper.
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