Grilled Fig Arugula Salad With Gorgonzola Toasts Food

PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA

Steps:

• Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
• Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
• Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Steps:

• Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
• Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

GRILLED FIG AND ARUGULA SALAD

Steps:

• Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve;

GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS

Steps:

• Preheat the grill.
• To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
• Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
• To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
• SALAD: Mix the spinach and arugula in a large bowl.
• Add the dresing, toss gently to coat.
• Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
• TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
• Grill the bread slices 5 minutes on each side or until golden, let cool.
• Spread 1 tsp cheese mixture on each slide and serve with each salad.
• 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.