Directions:
- Preheat oven to 425°.
- Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
- Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
- Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.42 Kcal (291 kJ) | ||
| Calories from fat | 8.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 1% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 1% | |
| Sodium | 160.69mg | 7% | |
| Potassium | 287.28mg | 6% | |
| Total Carbs | 14.54g | 5% | |
| Sugars | 12.49g | 50% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 64.88 Kcal (272 kJ) | ||
| Calories from fat | 7.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 1% | |
|---|---|---|---|
| Cholesterol | 1.74mg | 1% | |
| Sodium | 150.16mg | 7% | |
| Potassium | 268.46mg | 6% | |
| Total Carbs | 13.58g | 5% | |
| Sugars | 11.67g | 50% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 1.69g | 4% | |
| Vitamin C | 4.4mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 79mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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