Grilling Cheese, Fig, and Arugula Salad


Makes 8 Appetizer Portions


8 fresh figs, cut in half

2 ROUGETTE® Bon•fire Grilling Cheeses

3 tablespoons + 2 teaspoons extra-virgin olive oil, divided

1 tablespoon balsamic vinegar

2 teaspoons honey

Juice of 1/2 orange

Salt and freshly ground black pepper

4 ounces arugula

2 teaspoons chopped pistachios


  1. Preheat grill to medium high heat. 

  2. Brush the cut sides of each fig half with 2 teaspoons olive oil. Place fig halves on hot grill. Pierce each cheese with a fork 3 times on both sides and place directly on grill. Grill over medium high heat for 4 minutes. Flip cheese and grill for another 4 minutes. 

  3. Transfer cheese and figs to a cutting board and allow to cool slightly, then dice cheese into cubes.

  4. Combine balsamic vinegar, honey and orange juice. Add 3 tablespoons olive oil and whisk to combine. Season with salt and pepper to taste and set aside.

  5. To serve, in a small bowl toss arugula with half of the vinaigrette and arrange on a serving platter. Top with figs and diced cheese. Drizzle with remaining vinaigrette and sprinkle with pistachios.