I was delighted to receive this submission by Lucille, a reader of the blog, in response to my Greenmarket post on Saturday. It’s so flattering that people like the blog enough to try my recipes AND to follow up with pictures and feedback!
Moreover, it’s just a great salad. The sweetness of the figs is balanced by rich and tangy gorgonzola, peppery arugula, and the acidity of a red-wine vinegar and olive oil dressing. At the end of a hot day, when a cooked dinner is not an option, I would throw together a mini version of this for myself, and accompany it with a big glass of chilled, buttery chardonnay.
PS: it’s really, really easy.
Arugula Salad with Figs:
- Bundle of arugula, or one pre-packaged bag
- 1/2 pint figs, halved
- 1/2 cup gorgonzola crumbles
- Olive oil and red-wine vinegar, to taste
- Freshly-ground pepper, to taste
To rinse arugula, untie the bundle and plunge into bowl of cold water. Using your hand, swish around the leaves, loosening dirt and sand. Pour contents of bowl into a collander. Refill bowl with water, retrieve arugula from colander, and swish again. Repeat until water in bowl remains clear.
Put arugula through a salad spinner, then place into salad bowl. Toss fig halves haphazardly on top, and scatter over the gorgonzola. Drizzle with oil and vinegar, add pepper, then toss to combine. Serve on plates, or let diners help themselves.
Serves 4 as a side or starter, 2 as a main course.