Roasted Fig And Arugula Salad
|Sherry vinegar/Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Extra-virgin olive oil||2 Teaspoon|
|Fresh fig||4 Large, halved (Dark Skinned)|
|Trimmed arugula||5 Cup (80 tbs)|
|Crumbled goat cheese||1 Ounce (1/4 Cup)|
|Ground black pepper||1⁄8 Teaspoon|
1. Preheat oven to 425°.
2. 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.
3. 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.
4. Place arugula on a platter, and arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.