Grilled Fig & Arugula Salad With Gorgonzola Toasts

• TOASTS
• 1/3 cup crumbled gorgonzola (about 1.5 oz)
• 1 tablespoon butter, softened
• 8 slices bread (said 1-oz slices of peasant bread on recipe card?)
• GRILLED FIGS
• 12 fresh figs, halved
• cooking spray (the olive oil kind)
• SALAD
• 3 cups Baby Spinach
• 3 cups arugula
• 8 boston lettuce leaves
• 2 tablespoons chopped green onions (I guess this is 1 or 2 green onions)
• DRESSING
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Preheat the grill.
2. To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
3. Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
4. To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
5. SALAD: Mix the spinach and arugula in a large bowl.
6. Add the dresing, toss gently to coat.
7. Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
8. TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
9. Grill the bread slices 5 minutes on each side or until golden, let cool.
10. Spread 1 tsp cheese mixture on each slide and serve with each salad.
11. 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

crumbled gorgonzola, butter, bread, grilled figs, fresh figs, cooking spray, salad, spinach, arugula, boston lettuce leaves, green onions, dressing, balsamic vinegar, extra virgin olive oil, salt, ground black pepper

Taken from www.food.com/recipe/grilled-fig-arugula-salad-with-gorgonzola-toasts-402543 (may not work)