Anyone with a love for salads and fruit will appreciate the combination of this sweet and sour mix (known as "agridulce" in Spanish). The honey and lemon dressing serves two functions here: first, as a glaze for caramelizing the figs, then as a dressing for the salad. One serving size is the perfect amount for a three-course meal, yet the ingredients are so simple and easy to prepare that you can easily double the recipe for a large serving.
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RECIPE: Arugula Salad with Caramelized Fig and Queso Fresco
Prep time: 10 minutes
Cook time: 2 minutes
Total time: 12 minutes
Yields 2 servings
Ingredients
For the dressing:
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1 1/2 teaspoons fresh lemon juice
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1 tablespoon honey
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2 large mint leaves, chiffonade
For the salad:
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3 purple figs, cut in half (also known as Mission figs)
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2 cups fresh arugula
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1/4 cup queso fresco, crumbled
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1 tablespoon pepitas
Directions
In a small bowl, combine the lemon juice, honey, and mint chiffonade. Stir well with a small spoon. Set aside.
Rinse arugula and set it aside.
Gently rinse the figs under cold water, then pat dry with a clean towel or paper towel. Cut the stem off, then slice the figs in half lengthwise. Bring a small non-stick pan to medium-low heat. Dip and fully coat one fig halfway into the dressing, then place it cut side down on the warm pan. Do this for each fig half until they are all coated and on the pan cooking. Cook for two minutes without moving them. At two minutes, turn off the heat. Remove the pan from burner, flip the figs over, and set them aside.
Fill a salad plate or bowl with the rinsed arugula and queso fresco. Using tongs, place three caramelized fig halves on top of the arugula, add a little more queso fresco if you'd like. Drizzle half the remaining dressing over the salad. Top the salad with 1/2 tablespoon pepitas each.
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