Roasted Fig Salad

Name: Roasted Fig Salad
Ingredients: Salad; 3/4 cup walnut halves; 3 cups fresh figs, stemmed and quartered lengthwise; 1 tablespoon minced fresh rosemary; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; Pinch freshly ground black pepper; 5 ounces arugula, rinsed and drained; 1 recipe balsamic vinaigrette; 2 ounces Manchego cheese, preferably 6 months raw milk; Balsamic Vinaigrette; 1 teaspoon Dijon mustard; 2 tablespoons aged balsamic vinegar; 5 tablespoons vegetable oil; 1 teaspoon sugar

15 ingredients

4 steps

Ingredients

Salad
3/4 cup walnut halves
3 cups fresh figs, stemmed and quartered lengthwise
1 tablespoon minced fresh rosemary
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
5 ounces arugula, rinsed and drained
1 recipe balsamic vinaigrette
2 ounces Manchego cheese, preferably 6 months raw milk
Balsamic Vinaigrette
1 teaspoon Dijon mustard
2 tablespoons aged balsamic vinegar
5 tablespoons vegetable oil
1 teaspoon sugar

Directions

1

Preheat the oven to 300°F. Arrange the walnut pieces on a baking sheet and place in the heated oven. Baked until the walnuts are lightly toasted, 4 to 6 minutes, stirring every 2 minutes. Keep an eye on the walnuts because they can burn quickly.
2

Remove the walnuts from the baking sheet and set aside to cool. Wipe the baking sheet clean and increase the oven temperature to 350°F. Set the quartered figs on the baking sheet and toss with the fresh rosemary, olive oil, salt and pepper. Arrange figs in a single layer with the skin side down. Roast the figs until soft and fragrant, about 12 minutes. Allow to cool on the baking sheet to room temperature.
3

To assemble the salad, toss the arugula, toasted walnuts and roasted figs with half the balsamic vinaigrette. Pour the remaining vinaigrette into a small bowl or serving dish. Use a vegetable peeler to slice thin strips of Manchego cheese and scatter over the salad. Serve the salad and drizzle individual portions with more balsamic vinaigrette if desired.
4

Make the dressing by whisking together the Dijon mustard and balsamic vinegar in a small bowl. Once well-combined, slowly pour in the oil while whisking vigorously to create an emulsion. Season to taste with the sugar. Note: this vinaigrette will be thick.

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