Mushroom, Goat Cheese, And Fig Salad

• 6 cups(about)spinach, washed
• 2 cups arugula, washed
• 6 medium-sized figs
• 2 tbs plus 2 tbs olive oil
• 2 cups criminis, diced
• 1/4 cup white balsamic vinegar
• 1/2 cup goat cheese
• salt and pepper

1. Preheat oven to broil. Cut figs in half and remove stems from top. Lay figs face down on lightly oiled sheet pan and broil for 4 minutes. Let cool. Cut the figs into quarters.
2. Combine spinach, arugula, and figs in salad bowl, set aside.
3. Warm 2 tbs olive oil in frying pan. Cut criminis into 1/2 inch cubes and add to frying pan. Saute mushrooms for about 8 minutes. Reduce burner to low and add extra olive oil. In seperate glass, mix vinegar and flavor, to taste, with salt and pepper beofre adding vinegar to the frying pan. Stir well. while still warm, add dressing and mushrooms to spinach and arugula. Garnish with goat cheese, serve immediatly.

washed, arugula, figs, olive oil, criminis, white balsamic vinegar, goat cheese, salt

Taken from www.epicurious.com/recipes/member/views/mushroom-goat-cheese-and-fig-salad-1206472 (may not work)