Warm Fig And Arugula Salad Food

FIG AND ARUGULA SALAD

Steps:

• Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
• Drizzle honey and balsamic vinegar over salad before serving.

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;

WARM FIG AND ARUGULA SALAD

Steps:

• 1. To make the vinaigrette, Heat the olive oil in a medium sauté pan over medium heat. Add the onion, carrot, and bay leaf. Sauté about 2 minutes, until vegetables are soft. Add the wine, vinegar, vanilla bean seeds, tumeric, curry powder, salt, pepper and parsley. Cook for 3 minutes on medium until liquid is almost reduced. Immediately add the chicken stock and cook for 2-3 minutes until liquid is reduced by half. Strain, then blend with a hand held mixer for 1 minute to emulsify. Add figs and pulse for several seconds, to slightly blend in the figs. Let cool 10 minutes before using until warm. 2. Combine remaining ingredients in a large salad bowl and dress with the vinaigrette. Serve among 4 salad plates. Enjoy.

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.