Recipe: Warm Fig and Arugula Salad
Ingredients
- Warm Fig and Arugula Salad
- 4 cups, 8 ounces, baby arugula (You can also use baby spinach, mizuna, or mustard greens - all these greens can be peppery)
- 1 head butter lettuce, cleaned, dried, and torn into smaller pieces
- 8 fresh figs (can substitute dried out of season): Remove stem and discard, cut in half
- 8 small shavings of Parmesan cheese, or 2 tablespoons grated
- A Good Basic Salad Dressing
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoons maple syrup
- Salt to taste – no pepper
Preparation
Warm Fig and Arugula Salad
15 minutes
Heat a broiler on high. In a small mixing bowl stir all the dressing ingredients together and set aside. In a large mixing bowl place all the lettuce. Place the fig halves on a small baking sheet and under the broiler for 3 to 5 minutes until warm and slightly browning. Turn off broiler. Mix the lettuce with enough good basic dressing to moisten the leaves. Arrange the lettuce on a plate with the warm figs and place the Parmesan shavings on top.
Calories (kcal) 105, Carbohydrates (g) 21, Protein (g), 3, Fat (g) 1
A Good Basic Salad Dressing
Makes about 3/4 cup, serving size 2 tablespoons
5 minutes
Use for any salad greens or to brush over cooked meats, fish, or tofu. When using on lettuce the dressing should be a little salty as lettuce eats up the flavor of salt.
Calories (kcal) 174, Carbohydrates (g) 3, Protein (g) 0, Fat (g) 18
Serving Size
Serves 4