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
Preheat grill to medium high heat.
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.
Transfer cheese and figs to a cutting board and allow to cool slightly, then dice cheese into cubes.
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.
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.