Grilled Fig & Arugula Salad With Gorgonzola Toasts

“From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!”
READY IN:
40mins
SERVES:
8
YIELD:
8 toasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the grill.
  2. To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
  3. 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.
  4. To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
  5. SALAD: Mix the spinach and arugula in a large bowl.
  6. Add the dresing, toss gently to coat.
  7. Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
  8. TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
  9. Grill the bread slices 5 minutes on each side or until golden, let cool.
  10. Spread 1 tsp cheese mixture on each slide and serve with each salad.
  11. 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

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