Warm Fall Salad Of Seared Figs Arugula And Fresh Mozzarella Recipes

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Steps:

• Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
• Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
• Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

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.

FIG AND ARUGULA SALAD

Steps:

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

MARINATED FIG & MOZZARELLA SALAD

Steps:

• Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
• Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
• Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
• To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

WARM FALL SALAD OF SEARED FIGS, ARUGULA, AND FRESH MOZZARELLA

Steps:

• In a large, shallow salad bowl, whisk together vinegar, shallots, mustard, olive oil, salt, and pepper until smooth.
• In a 10- to 12-inch nonstick frying pan, heat oil over medium-high heat. When very hot, add the figs, cut sides down, and cook for 30 seconds. Remove pan from heat and leave figs to sizzle in pan while you assemble the salad.
• Place arugula and frisee in bowl and toss with tongs until greens are evenly coated with the dressing. Divide salad between four plates and scatter quartered mozzarella around the edges. Place 4 warm fig halves on top of each salad and serve at once.