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Warm Fig & Arugula Salad
Photo: Quentin Bacon
From the cookbook:
Make It Ahead
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
- 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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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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