When fresh figs and arugula are in season, this lovely salad can serve as either a starter or as a light main course. Many people love the peppery bite of fresh arugula. If it is too strong for you, mix it with an equal amount of baby field greens) mesclun). Serve with toasted whole-grain bread brushed with olive oil.
4 cups loosely packed arugula, tough stems removed
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
4 Glazed Figs with Chestnut Honey and Cashews (recipe below)
2 ounces mild white goat cheese, cut into 4 rounds, at room temperature
Coarsely cracked black pepper
- Toss the arugula with the olive oil and vinegar. Divide among 4 plates
- Arrange a glazed fig on each plate along with round of goat cheese.
- Squeeze the lime juice over the figs and garnish each salad with a light sprinkling of coarsely cracked pepper.
Glazed Figs with Chestnut Honey
4 fresh figs, black or green
4 teaspoons chestnut honey
3 tablespoons chopped cashews
- Preheat the broiler. Slice the figs from top to bottom, leaving them just slightly attached at the base. Fan them out to open up the slices as much as possible and arrange on a lightly oiled baking sheet. Drizzle 1 teaspoon of the honey over each fig.
- Broil about 4 inches from the heat for 2 minutes, or until the honey is just melted and the figs are hot. Watch carefully so they don’t burn
- Serve warm or at room temperature, with chopped cashews sprinkled on top.