Braised Figs With Arugula (Chad & Misha)

1. 1

   In a large-size saute pan, melt butter and sugar.

2. 2

   Place figs face down in the pan, and cook for 3 to 5 minutes over medium-high heat.

3. 3

   The face of the fig will become sticky and slightly golden around the edges.

4. 4

   Remove from heat and place figs on a plate, face up.

5. 5

   In the same skillet, heat balsamic vinegar until bubbly, then reduce heat and simmer for 4 to 5 minutes, until vinegar is reduced by half.

6. 6

   Remove from heat.

7. 7

   In a bowl, toss arugula with olive oil to coat.

8. 8

   Pour lemon juice over top; toss again.

9. 9

   Sprinkle with salt and pepper to taste.

10. 10

    Heap arugula on a plate and arrange figs over the top.

11. 11

    Drizzle with the balsamic reduction, and sprinkle on salt.

12. 12

    Server warm or at room temperature.

13. 13

    Serving suggestions and variations:

14. 14

    Although the peppery arugula is the perfect contrast to the sweet figs, I have used baby spinach leaves with much success.

15. 15

    For another option, serve figs alone as a dessert, with vanilla nondairy ice cream and drizzled with agave nectar.

* Per serving · 4 servings · Values may vary.

No additional tips available.