Honey Roasted Figs (gf) Recipe

Prepare greens and beef

Place 4 cups of baby arugula in a large shallow salad bowl or on individual serving plates. Arrange the thinly sliced air-cured beef (100 g) loosely over and around the arugula so it can be draped with warm figs later.

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the middle.

Prepare figs

Rinse the figs gently and pat dry. Trim the stem ends. Cut each fig in half lengthwise (for small figs) or into quarters if very large so the pieces are roughly bite-sized and will roast evenly.

Coat with honey mixture

In a small bowl melt 1 tablespoon unsalted butter (briefly in the microwave or in a small saucepan). Stir in 3 tablespoons honey until combined. Toss the halved figs gently in the honey-butter mixture so they are evenly coated. Arrange them cut-side up in a single layer on a small rimmed baking sheet or ovenproof skillet. Sprinkle 1 teaspoon sea salt lightly and 1/4 teaspoon freshly ground black pepper over the figs.

Roast

Roast the figs in the preheated oven for 10–14 minutes, until they are softened, glossy and the honey is bubbling and slightly caramelized. Check at 8 minutes to ensure they are not burning; total time depends on fig size and oven. Remove from oven and let cool for 2–3 minutes — they should still be warm when assembled.

Prepare cheese and nuts

Crumble or slice the 150 g soft goat cheese into small quenelles or rough crumbles. If using nuts, toast 1/2 cup walnuts or pistachios in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden; then roughly chop.

Set aside

Keep the cheese and nuts at hand for quick assembly so the figs remain warm when plated.

Emulsify dressing

In a small jar or bowl combine 3 tablespoons white balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk briskly while slowly drizzling in 6 tablespoons extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning or sweetness as desired.

Dress the arugula lightly: drizzle about half the dressing (or to taste) over the bed of arugula and gently toss or turn the leaves so they are just coated. Be careful not to overdress; you want the greens to remain bright.

Arrange warm honey-roasted figs on top of the dressed arugula and over/alongside the air-cured beef slices so each portion includes both meat and fruit.

Dot or crumble the goat cheese across the salad, aiming for 1–2 tablespoons (about 25–30 g) per serving so cheese is present in each bite. Sprinkle the toasted chopped nuts over the top if using.

Finish with a final light drizzle of the remaining dressing (if desired) and, optionally, a small extra drizzle of honey over the figs for shine and sweetness. Serve immediately while figs are warm.