Grilled fig and arugula salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Black mission figs or 12 green figs |
| ½ | cup | Extra-virgin olive oil plus extra for |
| ; brushing figs | ||
| ⅓ | cup | Plus 3 tablespoons aged Balsamic vinegar; divided |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| ½ | pounds | Arugula |
| ½ | pounds | Ricotta salata; grated |
| ¼ | pounds | Proscuitto di Parma; julienned |
Directions
Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into ⅓ 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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW# CL9190 Converted by MM_Buster v2.0l.