Grilled Fig & Arugula Salad With Gorgonzola Toasts |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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! Ingredients:
1/3 cup crumbled gorgonzola (about 1.5 oz) |
1 tablespoon butter, softened |
8 slices bread (said 1-oz slices of peasant bread on recipe card ) |
12 fresh figs, halved |
cooking spray (the olive oil kind) |
3 cups baby spinach |
3 cups arugula |
8 boston lettuce leaves |
2 tablespoons chopped green onions (i guess this is 1 or 2 green onions) |
2 tablespoons balsamic vinegar |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
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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