Burnt Honey Butter
Sour Cream Cookies

Warm Fig and Walnut Salad

Warm figs with the crunchiness of freshly roasted walnuts and tossed with a simple vinaigrette, 


Served over a mixture of arugula and power greens.

Quick, healthy and oh so fresh.  


A few simple ingredients and you'll be happy, or happier in no time.

You'll need some figs, of course, walnut halves, sherry vinegar, olive oil, mustard, blue cheese, that missed the photo shoot, (awww shoot), honey, that I didn't use, and salt and pepper and arugula. 

I used a mixture of arugula and power greens

When I was growing up we had a huge fig tree in our backyard, a prolific one at that and I'd have fig fights with the kids across the street. Little did I know then, that today I'd be paying dearly for the fruit we threw back and forth at each other across the street.
Not only did we have fig fights, but when their pomegranates ripened we'd hurl those back and forth also. Those suckers not only hurt when you get hit, but they stain your clothes terribly, much to the dismay of our mothers. 

Sorry, I digress


Whisk together the vinegar, mustard, and honey, if using. 


While whisking, drizzle in the oil.


Now you have a creamy emulsion


With which to dress your beautiful salad


Here's how Ina does it. 

YIELD 6 servings
INA GARTEN Warm Fig & Arugula Salad
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
1 cup whole walnut halves (4 ounces)
8 to 10 cups baby arugula (9 ounces)
8 ounces crumbled Roquefort cheese
1. Preheat the oven to 375 degrees.
2. In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and
½ teaspoon pepper. While whisking, slowly add the olive oil. Set aside.
3. 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.
4. 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

And That's That!