Honey Roasted Figs Recipe

Preheat and prepare

Preheat the oven to 200°C (400°F). Line a small baking sheet with parchment paper or lightly oil a baking dish large enough to hold the figs in a single layer.

In a small bowl combine 2 tablespoons honey with 1 teaspoon melted butter. Stir until smooth.

Place the figs cut-side up (or halved if small) on the prepared sheet. Brush each fig lightly with the honey-butter mixture so they are lightly glazed.

Roast in the preheated oven for 8–10 minutes until figs are softened and edges begin to caramelize. Remove from oven and let rest for 2 minutes.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs white balsamic vinegar, 1 1/2 tbs honey, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or shake in a jar with a lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add up to 1/2 tsp more honey or a pinch more salt if desired.

Place 4 cups of baby arugula in a large shallow bowl or divide among 4 appetizer plates.

Drizzle about half of the prepared dressing (approximately 1 tbs per plate total) over the arugula and gently toss just to coat the leaves.

Arrange the roasted figs over the dressed arugula, cut-side up.

Tear or slice the air-cured beef into bite-sized pieces and drape over and around the figs and greens.

Crumble the 120 g goat cheese with a fork into small pieces and scatter evenly across the salads.

Sprinkle the chopped toasted walnuts over the top, then season with the remaining 1/2 tsp sea salt and 1 tsp freshly ground black pepper — distribute to taste across plates.

Lightly spoon the remaining dressing over the composed plates (a thin ribbon over figs and beef enhances appearance and flavor).

If desired, gently drizzle an additional 1 tsp honey over the roasted figs for extra shine and sweetness.

Serve immediately while figs are still warm for best contrast between warm fruit and cool cheese.