After realizing this past winter that I’d never actually tasted a fresh fig, I became obsessed with the idea of making this salad. I scoured store after store looking for these little morsels – assuming with the modern food industry I could get any fruit or veggie whether or not it’s in season. Turns out I’d have to wait until late summer to get my hands on some fresh figs.
Finally, that time has arrived, and I’ve been bingeing on them every chance I get. Give me fig salad, fig pizza, fig tart, fig jam, I’ll take ALL of it! So happy I’ve expanded past the Fig Newtons of my youth – which never were my favorite. I’ve heard so many fruits described as “nature’s candy” but I think this is the winner!
This salad combines some of my favorite flavors. Arugula and Roquefort should be a required part of any salad and adding the roasted figs really rounds this out. I’m only sad that’ll I can only make this during a short window each year.
Book: Barefoot Contessa Make It Ahead
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: Honey
Good Ingredients: Roquefort cheese, olive oil, aged sherry vinegar
