Caramelized Fig Salad with Arugula, Ricotta, and Shaoxing Vinaigrette
 
 
Caramelized fig salad with arugula, ricotta, and Shaoxing vinaigrette achieves the perfect balance of sweet and savory. It makes for a delicious starter course or light summer meal.
Yield: 4 as a start, 2 as a main dish
Ingredients
  • 1 pint purple figs, halved
  • 1 tbsp soy sauce
  • 7.5 tsp maple syrup, divided
  • 2 tbsp Shaoxing wine
  • 1¼ tsp balsamic vinegar
  • ¼ cup olive oil
  • 2 hot red chiles, finely sliced
  • 1 lemon, finely shaved to get 5 strips of lemon peel
  • 3 cups arugula
  • ½ cup ricotta
Instructions
  1. Heat oven to broil or heat it to its highest setting. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, combine the soy sauce and 4.5 tsp maple syrup. Add the figs to the bowl and toss to combine. Spread the figs on the prepared baking sheet, cut side up, and roast for 12 minutes. Return the figs and any juices to the bowl that you mixed them in, leaving any residual marinade. Add the Shaoxing wine, balsamic vinegar, and remaining 1 tbsp of maple syrup to the bowl. Toss gently to combine. Allow to rest for at least 1 hour.
  3. Meanwhile, heat the olive oil in a small saucepan over medium heat until shimmering. Add the chiles and fry for 3 minutes, stirring frequently. Add in the lemon peel and cook for another 30 seconds, or until fragrant. Pour the infused oil into a heatproof bowl and allow to rest for at least 30 minutes.
  4. To serve, divide the arugula among serving bowls. Top with the figs and the dressing. Dollop with spoonfuls of the ricotta and pour the infused oil, along with the chiles and lemon peel over the top. Serve immediately.
Notes
Recipe from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/07/caramelized-fig-salad-with-arugula-ricotta-and-shaoxing-vinaigrette.html