Fresh Fig and Arugula Salad (WFPBNOGF)*
Prep Notes
This is so delicious! Fresh figs are in season in early summer and then again in the late summer through fall. Choose a slightly soft fig. A good balsamic vinegar, especially one that is fig infused, is great in this salad and all the dressing it needs! But don't be deterred from making this if you don't have fig balsamic vinegar--any balsamic vinegar works.
Cooking Time
Yields
Serves 2 to 4
Ingredients
4 fresh figs (or dried if it is off-season or unavailable where you live)
6 to 7 cups loosely packed arugula (half of a 5-ounce container)
1 orange
1 tablespoon fig-infused balsamic vinegar or balsamic vinegar of your choice, or to taste
Directions
Heat the broiler (it's also easy to do this step in a toaster oven!) Line a small baking pan with aluminum foil. (A toaster oven pan works well.)
Cut the figs in half and place the cut sides down on the lined pan. Broil for 2 minutes. Flip and broil for 2 minutes on the other side.
Place the figs on a cutting board and cut each fig half in half, then in half again.
Place the arugula in a bowl, add the hot figs, and toss.
Cut an orange in half. With a sharp knife, remove the sections and squeeze the juice over the bowl of arugula and figs.
Add the vinegar and mix. Serve while the figs are warm and get ready to receive compliments like, "Oh my, this is so amazing!"
Credit
The Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn and Jane Esselstyn