I’m in salad mode these days and this gorgeous Roasted Fig and Arugula Salad is my obsession as of late.
I’m harvesting a plethora of produce from my garden and what I didn’t grow or can’t grow, I’m finding at our local farmer’s market and farms around the valley. I feel like a kid in a candy store!
My arugula grew beyond my expectations and my Swiss Chard is still going strong, which makes me super happy. Swiss Chard is my favorite leafy green; I adore it for it’s peppery bite and it’s a bit more hearty when sautéed. It makes the loveliest fillings for morning omelets or frittatas and works well in my simple weeknight one dish meal of white rice, sliced green onions, sliced fresh mushrooms, diced roasted poblanos (optional) and ground Italian sausage for the Bennett Crew and a poached egg for me. 🙂
Due to my exploding arugula, I’ve created more recipes to include arugula this year than ever before. However, with the heat recently, I try not to turn on the oven, so this Roasted Fig and Arugula salad plus a grilled entrée is often served for dinner. Actually, I can eat this salad without anything else, that’s how much I love it.
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 most indulgent Roasted Fig and Arugula salad.
Although it’s been a hot summer, it’s been a lovely summer. Quick day trips to the coast and dining at my absolute favorite coastal seafood restaurant, Local Ocean Seafood in Newport, hikes in the mountains with Tank and a visit with my sweet family. The best part of this summer? No moves! I’ve moved the last two summers and it feels so nice to be settled and enjoying the season. Even if it’s been brutally hot.
I hope you’re enjoying your summer, staying cool and spending lots of time gathered around the table with family and friends.
Delicious Wishes and Loads of Love,
- 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.