This elegant early fall salad is built around one of the season’s sweetest treasures: fresh figs. Warm lavender-roasted figs pair beautifully with peppery arugula, creamy Gorgonzola dolce, and toasted walnuts, while a bright shallot vinaigrette keeps the salad balanced and savory.
Serve it as a first course, alongside roast chicken or pork, or with a loaf of crusty bread for a lovely light lunch.
INGREDIENTS:
5 to 6 cups baby arugula
8 to 10 Lavender-Roasted Fig halves, warm or room temperature
3 to 4 ounces Gorgonzola dolce, crumbled or broken into small pieces
1/3 cup walnuts, lightly toasted and roughly chopped
1 small ripe pear, very thinly sliced, optional
Honey-Shallot Vinaigrette
1 small shallot, very finely minced
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon fine sea salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
1 to 2 teaspoons reserved syrup from the roasted figs, optional
METHOD:
To make the vinaigrette, combine the shallot, white balsamic vinegar, Dijon mustard, honey, salt, and several grinds of black pepper in a small bowl or jar. Let stand for about 5 minutes to soften the shallot.
Whisk in the olive oil until the dressing is emulsified. If desired, whisk in a teaspoon or two of the reserved fig roasting syrup. Taste and adjust the seasoning. The dressing should remain bright and slightly tangy to balance the sweetness of the figs and richness of the cheese.
Place the arugula in a large bowl and toss lightly with just enough vinaigrette to coat the leaves.
Arrange the dressed arugula on a serving platter or individual plates. Nestle the roasted figs among the greens and scatter with the Gorgonzola dolce, toasted walnuts, and pear slices, if using.
Drizzle with a little additional vinaigrette and finish with freshly ground black pepper.
Serve immediately.
NOTE: Gorgonzola dolce is softer, creamier, and milder than many blue cheeses, making it especially good with ripe figs and walnuts. If your figs are especially sweet, you can omit the honey from the vinaigrette and use a spoonful of the fig roasting syrup instead.
VARIATION: For a brighter, tangier version, substitute fresh goat cheese for the Gorgonzola dolce and toasted pistachios for the walnuts.
YIELD: Serves 4
SEE ALSO: Lavender Roasted Figs with Honey and White Balsamic
