Grilled Fig and Arugula Salad with Gorgonzola Toasts

Grilled Fig and Arugula Salad with Gorgonzola Toasts
Photo by Becky Luigart-Stayner

Ingredients

  • 12 fresh figs, halved
  • 2 tablespoons balsamic vinegar
  • 3 cups arugula
  • ½ teaspoon salt
  • 3 cups baby spinach
  • 8 Boston lettuce leaves
  • 1 tablespoon extravirgin olive oil
  • + 6 more ingredients
    • 2 tablespoons chopped green onions
    • 1 tablespoon butter, softened
    • 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • 8 (1-ounce) slices peasant bread

Preheat grill.Combine cheese and butter in a small bowl; stir until well blended.Grill bread 5 minutes on each side or until golden; cool. Spread 1 teaspoon cheese mixture on each slice; set aside.Thread 4 fig halves lengthwise onto each of 6 (8-inch) skewers; coat figs with cooking spray. Place ...

View full recipe at My Recipes

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