|1/3 cup||sherry vinegar or cider vinegar|
|2 tsp||extra-virgin olive oil|
|4 large||(dark-skinned) fresh figs, halved|
|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