Fig And Arugula Salad Recipes

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Arugula-Fig Salad with Creamy Gorgonzola image

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

Provided by Anastasia

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4 fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Steps:

Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g

GRILLED FIG AND ARUGULA SALAD

Grilled Fig and Arugula Salad image

Provided by Food Network

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 large black mission figs or 12 green figs
1/2 cup extra-virgin olive oil plus extra for brushing figs
1/3 cup plus 3 tablespoons aged Balsamic vinegar, divided
Salt and freshly ground black pepper to taste
1/2 pound arugula
1/2 pound ricotta salata, grated
1/4 pound Proscuitto di Parma, julienned

Steps:

Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve;

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