Grilled Fig & Arugula Salad With Gorgonzola Toasts

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READY IN: 40mins
SERVES: 8
YIELD: 8 toasts
UNITS: US

INGREDIENTS

Nutrition
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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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