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crumbled gorgonzola butter Bread GRILLED FIGS fresh figs cooking spray Salad spinach arugula Boston lettuce leaves green onions dressing balsamic vinegar extra-virgin olive oil salt ground black pepper
Viewed: 116 - Published at: 6 years agoIngredients
- TOASTS
- 1/3 cup crumbled gorgonzola (about 1.5 oz)
- 1 tablespoon butter, softened
- 8 slices bread (said 1-oz slices of peasant bread on recipe card?)
- GRILLED FIGS
- 12 fresh figs, halved
- cooking spray (the olive oil kind)
- SALAD
- 3 cups Baby Spinach
- 3 cups arugula
- 8 boston lettuce leaves
- 2 tablespoons chopped green onions (I guess this is 1 or 2 green onions)
- DRESSING
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Method
- 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.
