Fig and Arugula Salad with Grated Frozen Gorgonzola

Name: Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons minced shallot; 1/4 teaspoon kosher salt; 1/8 teaspoon crushed red pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons canola oil; 1/2 cup unsalted pistachios; 5 ounces baby arugula (8 packed cups); Kosher salt; Pepper; 9 fresh Black Mission figs, quartered; 1/4 cup creme fraiche; One 3-ounces wedge of Gorgonzola piccante, frozen overnight

Servings: persons

2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1/2 cup unsalted pistachios
5 ounces baby arugula (8 packed cups)
Kosher salt
Pepper
9 fresh Black Mission figs, quartered
1/4 cup creme fraiche
One 3-ounces wedge of Gorgonzola piccante, frozen overnight

1
Make the vinaigrette In a medium bowl, mix the lemon juice with the shallot, salt and crushed red pepper.
2
Let stand for 30 minutes.
3
While whisking constantly, slowly drizzle in both oils until incorporated.
4
Make the salad Preheat the oven to 425.
5
Spread the pistachios in a pie plate and toast for about 5 minutes, until golden.
6
Let cool, then coarsely chop.
7
In a large bowl, toss the arugula with half of the pistachios and the vinaigrette; season with salt and pepper.
8
Transfer to plates and arrange the figs around the salad.
9
In a small bowl, stir the creme fraiche with 1 tablespoon of water until smooth; drizzle over the salad.
10
Grate the frozen Gorgonzola over the salad, top with the remaining pistachios and serve.

135

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 2 tablespoons minced shallot, 1/4 teaspoon kosher salt, 1/8 teaspoon crushed red pepper, and more.

Yes, Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante falls under the Salads category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions