Grilled Fig And Arugula Salad Recipes

Steps:

• For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
• For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
• To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
• *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.

Steps:

• Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
• Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
• Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

Steps:

• Preheat the grill.
• To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
• Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
• To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
• SALAD: Mix the spinach and arugula in a large bowl.
• Add the dresing, toss gently to coat.
• Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
• TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
• Grill the bread slices 5 minutes on each side or until golden, let cool.
• Spread 1 tsp cheese mixture on each slide and serve with each salad.
• 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

Steps:

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