Grilled Fig and Arugula Salad

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 3m
  • Ready In : 18m
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  • 8 large black mission figs or 12 green figs
  • 1/2 cup extra-virgin olive oil plus extra for brushing figs
  • 1/3 cup plus 3 tablespoons aged Balsamic vinegar, divided
  • Salt and freshly ground black pepper to taste
  • 1/2 pound arugula
  • 1/2 pound ricotta salata, grated
  • 1/4 pound Proscuitto di Parma, julienned


Step 1

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;

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