Recipe courtesy of Josh Moulton

Grilled Fig and Arugula Salad

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  • Level: Easy
  • Total: 18 min
  • Prep: 15 min
  • Cook: 3 min
  • Yield: 4 servings
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8 large black mission figs or 12 green figs

1/2 cup extra-virgin olive oil plus extra for brushing figs

1/3 cup plus 3 tablespoons aged Balsamic vinegar, divided

Salt and freshly ground black pepper to taste

1/2 pound arugula

1/2 pound ricotta salata, grated

1/4 pound Proscuitto di Parma, julienned


  1. Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve;

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