This recipe for Roasted Fig and Arugula Salad combines fruity sweetness with the peppery bite of arugula, both fresh in season right now.
Recipe Adapted from CookingLight.com
1/3 cup sherry vinegar
1 tablespoon honey
2 teaspoons olive oil (plus more for coating pan)
1/4 teaspoon salt
4 large fresh Black Mission figs, halved
5 cups trimmed arugula
1/4 cup crumbled goat cheese (optional)
1/8 teaspoon freshly ground black pepper
Optional: crumbled goat cheese, thin slices of prosciutto
Preheat oven to 425°.
Combine vinegar, honey, olive oil, and salt in a medium bowl, stirring with a whisk. Add figs and toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
Place figs in a cast-iron or ovenproof skillet lightly coated with olive oil. Bake at 425° for 8 to 10 minutes. Remove figs from pan and place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl. Let figs and vinaigrette cool to room temperature.
Place arugula on a platter or in a large, shallow wooden bowl, arranging figs on top. Sprinkle with cheese, if desired, and fresh ground pepper. Drizzle with cooled vinaigrette.