Roasted Fig and Arugula Salad

Roasted Fig and Arugula Salad
Photo by Becky Luigart-Stayner


  • Cooking spray
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons extravirgin olive oil
  • ¼ cup (1 ounce) crumbled goat cheese
  • ¼ teaspoon salt
  • 1/3 cup sherry vinegar or cider vinegar
  • 4 large (dark-skinned) fresh figs, halved (such as Black Mission)
  • + 2 more ingredients
    • 5 cups trimmed arugula
    • 1 tablespoon molasses

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 f...

View full recipe at My Recipes


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