I roast the figs early in the day and then refrigerate them. Or I’ll grill the figs if I get busy and forget to roast them. I dress the arugula with a honey balsamic vinaigrette, a pinch of salt and pepper and then layer with the roasted figs and crumbled goat cheese for the yummiest and indulgent salad.
Roasted Fig and Arugula Salad with Crumbled Goat Cheese
Serving Size: 4-6
- 4-6 cups of baby arugula leaves
- 1-2 pints fresh figs
- 4 ounces crumbled goat cheese (or more to taste)
- 1/4 cup good quality balsamic vinegar
- 3/4 cup extra virgin olive oil, plus 1-2 tablespoons
- 2-3 tablespoons honey
- salt and pepper to taste
Pre-heat the oven to 400F.
Slice the figs in half and then toss with 1-2 tablespoons of olive oil and a sprinkle of salt.
Place the figs in a single layer on a parchment lined baking sheet and bake for about 10-15 minutes or until they are soft and a little caramelized.
Remove the figs from the oven and let them cool.
Whisk together the 3/4 cup olive oil, 1/4 cup balsamic vinegar and honey. Season to taste with salt and pepper.
Drizzle a bit of the vinaigrette over the arugula and toss. Plate the arugula and then layer with the roasted figs, drizzling a bit more vinaigrette over the figs if desired, and then sprinkle with the crumbled goat cheese.