Grilled Fig and Arugula Salad with Gorgonzola Toasts

Name: Grilled Fig and Arugula Salad with Gorgonzola Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters arugula; 710 milliliters baby spinach; 2 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 8 Boston lettuce leaves; 28 grams peasant bread; 1 Tbsp butter, softened; 1 Tbsp extravirgin olive oil; 12 fresh figs, halved; 43 grams 1/3 cup (about crumbled Gorgonzola cheese; 2 Tbsps chopped green onions; 1 teaspoons salt

Grilled Fig and Arugula Salad with Gorgonzola Toasts might be just the side dish you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 122 calories, 3g of protein, and 5g of fat. This recipe serves 8. If you have arugula, figs, green onions, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat grill.

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Grill

Combine cheese and butter in a small bowl; stir until well blended.

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Butter

Cheese

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Bowl

Grill bread 5 minutes on each side or until golden; cool.

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Bread

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Grill

Spread 1 teaspoon cheese mixture on each slice; set aside.

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Cheese

Spread

Thread 4 fig halves lengthwise onto each of 6 (8-inch) skewers; coat figs with cooking spray.

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Cooking Spray

Figs

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Skewers

Place fig kebabs on grill rack, and grill 4 minutes on each side. Cool slightly; remove figs from skewers.

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Figs

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Skewers

Grill

Combine vinegar, oil, salt, and pepper in a small bowl.

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Vinegar

Pepper

Salt

Cooking Oil

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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.

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Lettuce Leaf