Grilled Fig & Arugula Salad With Gorgonzola Toasts

Name: Grilled Fig & Arugula Salad With Gorgonzola Toasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 toasts, 8 serving(s)
Ingredients: 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

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Recipe by the80srule

From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!

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READY IN: 40mins

SERVES: 8

YIELD: 8 toasts

UNITS: US

INGREDIENTS

Nutrition

TOASTS
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?)
GRILLED FIGS
12

fresh figs, halved
cooking spray (the olive oil kind)
SALAD
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)
DRESSING
2

tablespoons balsamic vinegar
1

tablespoon extra virgin olive oil
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon ground black pepper

DIRECTIONS

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.

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