Since figs ripe at this time of the year, it’s a perfect time for this recipe.
- 1 tablespoon nondairy (butter)
- 1 teaspoon granulated sugar
- 300 g fresh figs, medium-sized
- 4 to 5 tablespoons balsamic vinegar
- 1 bunch baby arugula
- 1 to 2 tablespoons olive oil
- lemon juice
- salt and freshly
- ground black pepper
Melt butter and sugar in a pan. Remove stems from the figs and then cut them into halves. Place figs so that the face is down in the pan, and cook for 4 minutes over medium-high heat. When the face becomes sticky and gets bright golden color remove from heat and put them on a plate, so that the face is up. In the same pan, heat balsamic vinegar at high temperature. When it starts bubbling, reduce the temperature and simmer for about 5 minutes (vinegar is reduced by half). When it’s done, remove from heat. Use a bowl and toss arugula with olive oil. Add lemon juice and toss once again. Sprinkle with salt and pepper. Place arugula on a plate and put figs over the top. Drizzle with the balsamic reduction and add a bit of salt. Don’t wait for the meal to cool, it tastes better when it’s warm.