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Warm Fig & Arugula Salad

Photo: Quentin Bacon

  • ¼ cup aged sherry vinegar
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon honey
  • Kosher salt and freshly ground black pepper
  • ½ cup good olive oil
  • 8 to 12 ripe fresh figs, depending on their size
  • 1 cup whole walnut halves (4 ounces)
  • 8 to 10 cups baby arugula (9 ounces)
  • 8 ounces crumbled Roquefort cheese

Preheat the oven to 375 degrees.

In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. While whisking, slowly add the olive oil. Set aside.

Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the ripeness of the figs, until they begin to release some of their juices.

Meanwhile, place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among 6 salad plates, add the Roquefort, and then place the warm figs and walnuts on top. Serve immediately. 

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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