August may mean that summer is almost over, but it also means that fig season has begun! Figs have a very special place in my heart because I grew up with a fig tree in my backyard, I make hundreds of Sicilian fig cookies with my Grandmother and sisters every Christmas, and my winning dish on Andersen Cooper’s Chopped contained fresh figs. What many people don’t realize is that they are incredibly versatile.
Figs are great by themselves, with yogurt and a drizzle of honey, in cakes and cookies, with gourmet cheeses, in chicken dishes, or in salads like you see here.
The fruity, sweet figs compliment the peppery arugula and sharp Parmigiano Reggiano perfectly.
- ¼ Cup Fresh Squeezed Orange Juice
- Pinch of Orange Zest
- 1 ½ Teaspoons Olive Oil
- 1 Tablespoons Red Onion (Finely Chopped)
- 1 Tablespoon plus 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Honey
- Dash of Salt and Black Pepper (to taste)
(Feeds 2-3 People)
- 3 Cups Baby Arugula
- 5 Fresh Black Mission Figs quartered
- Parmigiano Reggiano
- In a small bowl whisk together the orange juice, orange zest, olive oil, red onion, balsamic, honey, salt and pepper. Set aside
- In a medium bowl, toss together the arugula and figs.
- Pour as much dressing as you’d like over the top of the salad and toss until fully coated.
- Using a vegetable peeler, shave pieces of fresh Parmigiano Reggiano over the top of each salad.