Roasted Tomato and Fig Salad

Credit: ilovebutter

Sweet figs and peppery arugula make for an autumn appie pleaser

A full-flavoured hit for the fall, this roasted tomato and fig salad is simple and sophisticated

The pan-roasted tomatoes and figs this easy and tasty fall salad lend a delightfully sweet yet tart topping to the peppery flavour of the arugula.

Ingredients

• 2 Tbsp. good-quality olive oil
• 1 square container grape tomatoes
• 3 Tbsp. balsamic vinegar
• 10 fresh figs, quartered
• 8 large basil leaves, shredded
• 6 overflowing large handfuls of fresh arugula
• Freshly ground pepper, to taste
• Fleur de sel, to taste
• 1 cup freshly shaved Parmesan cheese

Instructions

1. Heat the oil over medium heat in a 10-inch non-stick skillet.
2. Cut the tomatoes in half and toss into the pan.
3. Increase the heat to high and shake the pan to encourage even browning, about 4 minutes.
4. Drizzle the balsamic vinegar into the pan.
5. Add the quartered figs and shredded basil. Sauté for an additional 5 minutes. The figs will begin to soften and the tomatoes will be brown and roasted.
6. Remove the pan from the heat.
7. To serve, divide the washed arugula leaves among 6 serving dishes.
8. Drizzle the arugula lightly with a little extra-virgin olive oil. Evenly spoon the tomato-fig mixture over top.
9. Add the pepper and the fleur de sel to taste.
10. Garnish with the Parmesan cheese shavings and serve immediately.

Serves 6.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.