If you don’t have The Vegan Table cookbook by author, Colleen Patrick-Goudreau (also author of award winning Joy of Vegan Baking), you really need to pick up a copy.
Recently, I tried this juicy fig salad recipe - or rather, braised figs with arugula and it was totally delicious, not to mention really photogenic. :) I have to admit, I’ve always thought figs were a super sexy fruit.
Here are the figs after sauteeing in the pan….YUM!
Here’s the final product - served with a side of quinoa!
Here’s what you need to do if you want to make it yourself:
Ingredients
- 1 tbsp butter substitute
- 10-12 whole figs
- 1 tsp sugar
- 1 bunch baby arugula, washed and stemmed
- 1 to 2 tbsps olive oil
- 1/2 lemon juice
- salt and pepper, to taste
In a large saute pan, melt butter and sugar. Place figs face down in the pan and cook for 3-5 minutes over medium-high heat. The face of the fig will become sticky and slightly golden brown. Remove from heat and place figs on a plate, face up. In same pan, heat balsamic vinegar until bubbly then reduce heat and simmer for 4-5 minutes, until vinegar is reduced by half. Remove from heat. In a bowl, toss arugula with olive oil to coat. Pour lemon juice over top; toss again. Sprinkle with salt and pepper to taste. Heap arugula on a plate and arrange figs over the top. Drizzle with the balsamic reduction and sprinkle on salt. Serve warm or at room temp.
