Arugula Fig Salad With Creamy Gorgonzola Recipes

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Arugula-Fig Salad with Creamy Gorgonzola image

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

Provided by Anastasia

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4 fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Steps:

Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS

Grilled Fig & Arugula Salad With Gorgonzola Toasts image

From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!

Provided by the80srule

Categories Salad Dressings

Time 40m

Yield 8 toasts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup crumbled gorgonzola (about 1.5 oz)
1 tablespoon butter, softened
8 slices bread (said 1-oz slices of peasant bread on recipe card?)
12 fresh figs, halved
cooking spray (the olive oil kind)
3 cups Baby Spinach
3 cups arugula
8 boston lettuce leaves
2 tablespoons chopped green onions (I guess this is 1 or 2 green onions)
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat the grill.
To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
SALAD: Mix the spinach and arugula in a large bowl.
Add the dresing, toss gently to coat.
Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
Grill the bread slices 5 minutes on each side or until golden, let cool.
Spread 1 tsp cheese mixture on each slide and serve with each salad.
1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

Nutrition Facts : Calories 175.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 8, Sodium 416.6, Carbohydrate 28.2, Fiber 3.3, Sugar 13.6, Protein 4.3

ARUGULA SALAD WITH FRIED GORGONZOLA

Arugula Salad with Fried Gorgonzola image

Little fried balls of Gorgonzola turn a boring green salad into a mouthful of joy. For convenience, you can prepare and chill the cheese balls overnight so they are very firm before you fry them. To test the temperature of your oil, drop a small piece of bread into the pot. If it sinks to the bottom, the oil is not hot enough; if it rises slowly to the top and turns golden brown, it's just right for frying.

Yield 6 servings

Number Of Ingredients 9

Ingredients

7 ounces Gorgonzola cheese
1 large egg
3/4 cup dried bread crumbs
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1/3 cup olive oil, plus more for deep-frying
Salt and freshly ground black pepper
2 (10-ounce) bags of arugula, coarsely torn (about 12 cups)

Steps:

Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish. Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls. Working in batches, coat the balls with the beaten egg then with the bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 1 hour or overnight.
Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend. Gradually whisk in the 1/3 cup of oil. Season the dressing to taste with salt and pepper.
Heat 2 inches of oil in a small, heavy saucepan over medium heat. Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds. Using a slotted spoon, transfer the fried balls to paper towels to drain.
Toss the arugula in a large bowl with enough dressing to coat the leaves. Season the salad to taste with salt and pepper. Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls. Serve immediately.

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