Grilled Fig And Arugula Salad With Gorgonzola Toasts

• 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
• 1 tablespoon butter, softened
• 8 (1-ounce) slices peasant bread
• 12 fresh figs, halved
• Cooking spray
• 2 tablespoons balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups baby spinach
• 3 cups arugula
• 8 Boston lettuce leaves
• 2 tablespoons chopped green onions

1. Preheat grill.
2. Combine cheese and butter in a small bowl; stir until well blended.
3. Grill bread 5 minutes on each side or until golden; cool. Spread 1 teaspoon cheese mixture on each slice; set aside.
4. Thread 4 fig halves lengthwise onto each of 6 (8-inch) skewers; coat figs with cooking spray. Place fig kebabs on grill rack, and grill 4 minutes on each side. Cool slightly; remove figs from skewers.
5. Combine vinegar, oil, salt, and pepper in a small bowl. Place spinach and arugula in a large bowl; add dressing, tossing gently to coat. Divide mixture evenly among 8 serving plates. Top with figs and lettuce leaves; sprinkle with onions. Serve with toasts.

gorgonzola cheese, butter, bread, fresh figs, cooking spray, balsamic vinegar, extravirgin olive oil, salt, freshly ground black pepper, baby spinach, arugula, green onions

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