Ingredients
| 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 |
Directions
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
Source: www.cookinglight.com