Recipe Time: Warm Fig & Arugula Salad
I first made this salad a few years ago, for a holiday gathering with some girlfriends. It’s simple and savory and feels like fall.
Adapted from The Barefoot Contessa, it’s fairly light, so it complements heavier foods on a holiday menu, like stuffing or pie.
Photo: Quentin Bacon for The Barefoot Contessa
Fresh figs are hard to find. Don’t sweat it if your grocery doesn’t have them. You can use dried figs or substitute chopped dates (using fewer overall, as they’re much sweeter).
I’m partial to walnuts or pecans in this salad, but other nuts will do. For the cheese, I love this with Roquefort, feta or goat cheese.
And the dressing is so dang good that I make a big batch and use it for salads in the coming days.
If you want to make this salad into a complete meal, top it with roasted chicken.
Ingredients
¼ C aged sherry vinegar (or apple cider vinegar)
1½ tsp. Dijon mustard
½ tsp. honey
Sea salt & freshly ground black pepper, to taste
½ C olive oil
8 to 12 ripe fresh figs (depending on size), or dried figs or dates
1 C whole walnut halves (4 oz.)
8 to 10 C baby arugula (9 oz.)
8 oz. crumbled Roquefort cheese
Instructions
Preheat the oven to 375° F.
In a small bowl, whisk together the vinegar, mustard, honey, 1 tsp. salt, and ½ tsp. pepper. While whisking, slowly add the olive oil. Set aside.
Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end.
Place the figs and walnuts together in a single layer on a parchment-lined baking sheet. Roast for 5-15 min., depending on the ripeness of the figs, until they begin to release some of their juices. (If using dried figs or dates, heat them only a few minutes when the nuts are almost finished.)
Meanwhile, place the arugula in a large bowl, add the vinaigrette and toss well. Distribute the arugula on salad plates, then add the Roquefort, warm figs and walnuts on top. Serve immediately.
Serves: 6
