Grilled Fig and Arugula Salad with Gorgonzola Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Marseilles fig bushes imported from France had a place of pride in Monticello's extensive orchards. Ingredients:
1/3 cup (about 1 1/2 ounces) crumbled gorgonzola cheese |
1 tablespoon butter, softened |
8 (1-ounce) slices peasant bread |
12 fresh figs, halved |
cooking spray |
2 tablespoons balsamic vinegar |
1 tablespoon extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 cups baby spinach |
3 cups arugula |
8 boston lettuce leaves |
2 tablespoons chopped green onions |
Directions:
1. Preheat grill.
2. Combine cheese and butter in a small bowl; stir until well blended.
3. Grill bread 5 minutes on each side or until golden; cool. Spread 1 teaspoon cheese mixture on each slice; set aside.
4. Thread 4 fig halves lengthwise onto each of 6 (8-inch) skewers; coat figs with cooking spray. Place fig kebabs on grill rack, and grill 4 minutes on each side. Cool slightly; remove figs from skewers.
5. Combine vinegar, oil, salt, and pepper in a small bowl. Place spinach and arugula in a large bowl; add dressing, tossing gently to coat. Divide mixture evenly among 8 serving plates. Top with figs and lettuce leaves; sprinkle with onions. Serve with toasts.
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