1. Arugula, Fig and Blue Cheese with Sherry Vinaigrette

This recipe was adapted from The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria.  If you’re in LA, you have to check it out.  It really is SoCal comfort food at its best.

Our first salad of summer includes sweet figs, sharp blue cheese and peppery arugula.  Figs are in season right now, so they’re easy to come by and they make a big statement in this well balanced salad.  It’s sweet, salty and very fresh.  It’s hearty enough to eat as a dinner salad, but also makes a great accompaniment to grilled meat or chicken.  

Enjoy!

Serves 4-6

7 oz. wild arugula leaves

12 fresh black mission figs, stemmed, halved and sliced crosswise

3 oz. good blue cheese, crumbled into medium size chunks (about 1/2 cup)

1/2 cup Sherry Vinaigrette (recipe follows)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

In a mixing bowl, combine arugula, figs and cheese.  Drizzle with the vinaigrette, season with salt and pepper, and toss.

Sherry Vinaigrette

1 small shallot, minced

2 Tbsp honey

1 1/2 Tbsp sherry*

1 1/2 Tbsp good quality balsamic vinegar*

5 Tbsp good quality olive oil

1 tsp kosher salt

1/2 tsp freshly ground pepper

Combine ingredients in a small mixing bowl or mason jar.  Whisk or shake to blend.  Keep any leftover vinaigrette covered in the refrigerator for up to a week.  

*Confession time.  I didn’t have any sherry vinegar, which is what the recipe called for.  But I did have a decent bottle of sherry.  So I did half sherry and half balsamic vinegar, and I have to say, it was delicious.  Sherry vinegar might be even more amazing, but I doubt it.