Arugula & Fig Salad

Figs and goat cheese are old friends. This pairs our delicious aged goat cheese with fresh figs when they are in season. Enjoy this classic duo!

Serves 4 as a side salad or appetizer

8 ounces Laura Chenel’s Tome

12 cups arugula, washed and spun dry

2 baskets of fresh figs, your choice of variety

1 cup olive oil, divided

1½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 small head of radicchio

2 tablespoons balsamic vinegar

Calendula or violas flower petals (or other edible flower petals), for garnish
• For the salad: Place the arugula in a large bowl and set aside until ready to assemble salad. Cut the radicchio in half lengthwise, remove the core, and then slice into small ribbons. Add to the bowl with the arugula.
• Rinse and halve the figs and toss gently with ½ cup olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Place the figs on a medium hot charcoal grill or a medium hot stovetop grill pan. Grill until you can see the figs begin to caramelize, about 2 to 3 minutes. Turn the figs over and grill 2 to 3 minutes on the back side. Set the figs aside until assembly.
• For the vinaigrette: In a small bowl, whisk together the balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup olive oil.
• Assembly: Toss the vinaigrette with the arugula and radicchio. Once dressed, portion onto individual plates. Cut the figs into quarters and divide equally among the plates. With a vegetable peeler, make curls of Tome on top of the salad and sprinkle with petals or flowers for garnish