Ingredients

The following ingredients have 4 Servings
  • ¼ cup aged sherry vinegar 1½ teaspoons Dijon mustard ½ teaspoon honey Kosher salt and freshly ground black pepper ½ 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

Instruction

  • <p>Preheat the oven to 375 degrees.</p> <p>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.</p> <p>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.</p> <p>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. </p>