Best Grilled Fig Arugula Salad With Gorgonzola Toasts Recipes

Grilled Fig & Arugula Salad With Gorgonzola Toasts image

Provided by the80srule

Time 40m

Yield 8 toasts, 8 serving(s)

Number Of Ingredients 13

1/3 cup crumbled gorgonzola (about 1.5 oz)
1 tablespoon butter, softened
8 slices bread (said 1-oz slices of peasant bread on recipe card?)
12 fresh figs, halved
cooking spray (the olive oil kind)
3 cups Baby Spinach
3 cups arugula
8 boston lettuce leaves
2 tablespoons chopped green onions (I guess this is 1 or 2 green onions)
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat the grill.
To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
SALAD: Mix the spinach and arugula in a large bowl.
Add the dresing, toss gently to coat.
Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
Grill the bread slices 5 minutes on each side or until golden, let cool.
Spread 1 tsp cheese mixture on each slide and serve with each salad.
1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

Nutrition Facts : Calories 175.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 8, Sodium 416.6, Carbohydrate 28.2, Fiber 3.3, Sugar 13.6, Protein 4.3

Arugula Salad with Grilled Fruit image

Provided by Giada De Laurentiis

Categories side-dish

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup white balsamic vinegar
1 shallot, minced
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 apricots, halved, stones removed, see Cook's Note*
1 tablespoon extra-virgin olive oil
3 ounces pancetta, thinly sliced
8 cups (7 ounces) baby arugula
1/2 cup coarsely chopped, skinned and toasted hazelnuts

Steps:

For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
*Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.