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Arugula and Goat Cheese Salad with Fig Vinaigrette


Arugula and Goat Cheese Salad with Fig Vinaigrette Recipe

Ingredients:
  • 5 ounces fresh figs (about 6 large), stemmed, quartered
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped fresh basil
  • Generous pinch of sugar
  • 2 tablespoons extra-virgin olive oil
  • 8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
  • 1 egg, beaten to blend
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon extra-virgin olive oil
  • 10 cups (packed) arugula
  • 3 ounces thinly sliced prosciutto
  • 8 fresh figs, stemmed, halved
  • Honey
Directions:
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Rank

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