Roasted Fig Salad

ASH_9879_opt

 

Serves 4

8 fresh black mission figs
2 oz maple syrup
Salt and pepper
1 loaf bread, for croutons
2 oz ricotta cheese
2 oz fresh arugula
2 oz olive oil
1 oz red wine vinegar
4 white endives
8 cherry tomatoes
1 oz balsamic glaze

Balsamic Glaze
1 cup balsamic vinegar
2 tbs sugar

METHOD
To make the glaze, combine balsamic vinegar and sugar and reduce over medium heat for about 15 minutes. Check for a syrupy texture. In a mixing bowl, mix the figs, maple syrup, and salt and pepper to taste. Place in the oven and cook for about 10 minutes at 350°F. Remove and put aside.

For croutons, slice the bread. Add oil, salt, and pepper, and bake for 10 minutes. Put aside until needed.

For ricotta cheese, add fresh ground black pepper and salt.
Assembly

Using a small bowl, combine arugula, olive oil, red vinegar, salt, and pepper. Arrange the endives around with the roasted figs, ricotta cheese on the croutons, and salt and pepper on top.

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