Warm Fig & Arugula Salad

When we were in NYC in June we ate at Fig and Olive restaurant where we had a delicious salad with sweet figs. Since then I have been looking to replicate that dish. This is an adaptation of Ina Garten's, Warm Fig Salad, from her Make it Ahead cookbook, combined with my memory of our wonderful salad at Fig and Olive.

WARM FIG & ARUGULA SALAD

Serves 6

1/4 cup sherry vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
Kosher salt and freshly ground pepper
1/2 cup olive oil
8-12 ripe figs*
2 Red Delicious apples, cored, sliced thin with peel
1 cup walnut halves
6 ounces manchego cheese, sliced thin (I use a vegetable peeler)
10 cups of baby arugula

Preheat oven to 375 degrees.

In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Set aside.

Remove the stems from the figs and depending on their size, cut in half or in quarters. Place figs and walnut halves on a sheet pan and roast for 5-15 minutes until they begin to release some of their juices.

Place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the greens among 6 plates, then add apple slices, figs, walnuts and manchego cheese. Serve and enjoy!

*Brown Turkey Figs are in season now, sweetly delicious!

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