• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8-10 (ripe) Black Mission figs

  2. 8 tablespoon(s) Gorgonzola cheese , plus extra for garnish

  3. 4 tablespoon(s) top-quality balsamic vinegar

  4. 2 teaspoon(s) sea salt , plus more for the greens

  5. Freshly ground black pepper

  6. 3 cup(s) mixed baby greens

  7. Extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Slice the figs in half. Into the fleshy center of each fig half, tuck about 1/2 tablespoon Gorgonzola. Arrange the fig halves on a baking sheet, cut side up, and sprinkle with 2 tablespoons of the vinegar, the 2 teaspoons of salt, and pepper to taste. Set aside. (Don't put the figs into the oven until the greens are ready because you want to add the figs to the greens while they're still warm.)

  3. In a large bowl, toss the greens with a drizzle of olive oil, the remaining 2 tablespoons vinegar, and salt and pepper to taste. Arrange on individual plates.

  4. Slide the baking sheet into the hot oven and cook the figs just until the cheese begins to melt, about 2 to 3 minutes. Arrange the warm fig halves around the edge of each salad, allotting 4 or 5 per person. If you like, crumble a little Gorgonzola over the top of each salad before serving.


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