There is nothing quite like a fresh fig — sweet, soft, delicate, decadent and versatile. We tend to overdose when we find them in the market in mid- to late summer, and these luscious fruits must be enjoyed before they are gone.
Last week, we were blessed with an abundance of figs and, after snacking on our fill, enjoying them in a variety of ways, I had to use a bunch before they spoiled. I came up with this simple, delicious salad. The soft, sweetness of the figs was a wonderful counterpoint to the peppery bite of the arugula and the briny salt of the Parmesan.
If you are serving a meat meal, you can swap oil-cured black olives for the cheese and achieve a similar flavor result.
Fig Parmesan Salad
1 package baby arugula
6 fresh figs, quartered
⅓ cup shaved Parmesan cheese
Generous grinding of fresh cracked pepper
2 teaspoons balsamic vinegar
2 tablespoons olive oil
Toss all the ingredients in a salad bowl, mix and serve.