Ina Garten warm fig & arugula salad takes a quick make ahead approach to a dinner party starter you can mostly prep days in advance. Roasting under-ripe figs at 375 draws out their sweetness, and they land warm on cold peppery arugula with Roquefort and toasted walnuts.
Roast the figs right before serving because the warm-cold contrast is the whole point of this salad. If they cool down before hitting the arugula, you lose the texture play between warm fruit and crisp greens.
Source: Make It Ahead (2014)
Ina Garten Warm Fig & Arugula Salad
Course: AppetizerCuisine: American, FrenchDifficulty: Easy6
servings15
minutes10
minutes460
kcalRoasted figs and toasted walnuts rest warm on a bed of cold baby arugula, dressed with a sherry-mustard vinaigrette and scattered with crumbled Roquefort for a rich, peppery first course.
Ingredients
1/4 cup aged sherry vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 to 12 ripe fresh figs, depending on their size (see note)
1 cup whole walnut halves (4 ounces)
8 to 10 cups baby arugula (9 ounces)
8 ounces crumbled Roquefort cheese
Directions
- Preheat the oven: Preheat the oven to 375 degrees.
- Make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Set aside.
- Roast the figs and walnuts: Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the ripeness of the figs, until they begin to release some of their juices.
- Assemble the salad: Meanwhile, place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among 6 salad plates, add the Roquefort, and then place the warm figs and walnuts on top. Serve immediately.
FAQ
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.
