Ina Garten Warm Fig & Arugula Salad

Gorgonzola dolce is the closest swap because it has the same creamy blue funk without Roquefort's sharper bite. Stilton or Danish blue also work. If you want something milder, crumbled goat cheese pairs well with figs and arugula but changes the flavor profile.

The sherry vinegar and mustard vinaigrette stores in a sealed jar in the fridge for up to five days. Whisk or shake it well before using since the oil will separate. You can also prep the arugula and crumble the Roquefort up to three days ahead and store them separately.

You can prep the vinaigrette, wash and dry the arugula, crumble the cheese, and toast the walnuts up to three days before serving. Store each component in its own airtight container in the fridge. The figs must be roasted and added right before serving so they stay warm.

Pick figs that give slightly when pressed but are not mushy. Green Kadota, dark purple Black Mission, or brown-skinned Brown Turkey all work here. Figs are sometimes sold singly and sometimes in pint baskets, so buy enough for 8 to 12 depending on their size.

Roasting the figs too long. Ripe figs need only 5 minutes in a 375 degree oven, while firmer ones need up to 15. Pull them as soon as they release some juice. Overcooked figs collapse into mush and lose the texture contrast that makes this salad work.