Roasted Fig and Arugula Salad


Roasted Fig and Arugula Salad


Quantity Ingredients
1/3 cup sherry vinegar or cider vinegar
1 tbsp molasses
2 tsp extra-virgin olive oil
1/4 tsp salt
4 large (dark-skinned) fresh figs, halved
Cooking spray
5 cups trimmed arugula
1/4 cup crumbled goat cheese


Preheat oven to 425°.

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.

Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; 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; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.

Yield:  4 servings (serving size: 1 1/4 cups)

Calories 109; Fat 4.1 g (sat  fat 1.4 g); Cholesterol 3 mg; Carbohydrate 18 g; Sodium 182 mg; Protein 2.4 g; Fibre 2.5 g