Grilled Figs Arugula Salad with Roasted Pepper Vinaigrette

• 1 teaspoon olive oil
• 8 each figs freshly halved
• 8 cups arugula (roquette)
• 1/2 cup gouda cheese shaved with a vegetable peeler, or shredded
• 1 each sweet red bell peppers, roasted diced
• 4 tablespoons basil freshly sliced
• 4 tablespoons olive oil, extra-virgin
• 1 1/2 tablespoons red wine vinegar
• 1/2 tablespoon balsamic vinegar
• 1 small garlic cloves minced, optional
• 1 x salt and black pepper to taste

1. In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.
2. Add the halved figs, cut side down, and cook for 3 to 5 minutes, until nicely browned.
3. Remove from the heat and set aside with the cut sides up.
4. Whisk together all the dressing ingredients in a bowl until well blended.
5. In a large bowl, gently toss the arugula with 23 of vinaigrette until well coated.
6. Divide the arugula among the serving plates.
7. Place 4 halved figs and 2 tablespoons of cheese over each bed of greens.
8. Drizzle with remaining vinaigrette.
9. Serve.

olive oil, arugula, gouda cheese, sweet red bell peppers, basil freshly, olive oil, red wine vinegar, balsamic vinegar, garlic, salt

Taken from recipeland.com/recipe/v/grilled-figs-arugula-salad-roas-53516 (may not work)