Arugula fig salad shines the spotlight on delicious summer figs. Try them out in this beautiful salad with creamy Gorgonzola for a beautiful summertime side – perfect at barbecues.
In this easy salad gorgeous summer figs are enhanced made even better with the addition of peppery rocket, creamy gorgonzola and a hint of aromatic orange blossom water.
What is Gorgonzola?
Gorgonzola is a veined blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.
It gets its name from an Italian town in Milan – Gorgonzola where it has been made for centuries.
Like other infamous Italian ingredients such as balsamic vinegar, Modena and parmesan Reggiano Gorgonzola enjoys Protected Geographical Status and it can only be produced in certain provinces in Italy.
Can I use another cheese?
Gorgonzola can be replaced by any other blue cheese such as Roquefort, Stilton or Blue Castello. You may also try a goats cheese, a sharp-tasting parmesan cheese or even a Cretan graviera.
Can I use other greens?
I like the arugula (rocket) in this salad because of its peppery bite which suits the figs beautifully. However, feel free to swap it for spinach, a mesclun/spring mix or any soft lettuce varieties such as butter/Bibb/Boston or oak leaf lettuce.
Steps to making arugula fig salad
- Wash your arugula (rocket), remove any damaged or wilted leaves, shake then either pat dry with a towel or spin in a salad spinner to remove excess water.
- Figs are quite delicate so it is important to be gentle when you are handling them.
- Rinse your figs under cold running water, pat them dry, cut off the stems and any damaged parts then cut them in quarters.
Dice gorgonzola into small cubes your while it still cool from the fridge otherwise it will be too soft to handle. - Add all the dressing ingredients in a glass jar and shake until emulsified. Taste and adjust seasonings according to your preferences.
- Place your rocket on a salad platter, arrange your figs on top of the rocket, pour the dressing over the salad. Top with the Gorgonzola and scatter the crushed pistachios on top to garnish. Serve immediately.
NOTE: I didn’t feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Serving ideas
This salad makes a perfect partner to barbecued meats, poultry or fish. An elegant salad to serve at your next dinner party. Some ideas to try it with
Tips and inspiration
- To save a bit of time you can always make the dressing the day before and keep it in a glass jar in the fridge.
- This makes a wonderful addition to a platter – cheese or antipasti
- Also a great topping for bruschetta
- To make it packable for picnics, pot lucks or lunches, make up the salad, cover it and keep the dressing in a separate container to pour on top just before serving.
- The leftovers can still be enjoyed the following day even though the arugula will be wilted.
Looking for more arugula (rocket) salad inspiration?
(Times are an estimate and will depend on your skill level)
Equipment
- Salad Spinner
Ingredients
- 100 grams baby rocket (arugula)
- 4 figs, fresh (any that take your fancy)
- 100 grams Gorgonzola ( I used a creamy version)
- ¼ cup pistachios (crushed)
- Sea salt and cracked black pepper
- ¼ cup extra virgin olive oil
- 1-2 tbsps orange blossom water 1
- 1 tsp orange zest
- 1 tbsp orange juice
- 2 tbsps lemon juice
Instructions
- Add all the dresing ingredients to a glass jar and shake until emulsified.
- Wash and dry your arugula (rocket), then rinse and trim your figs, cut into quarters.
- Dice your gorgonzola into small cubes.
- Arrange your rocket on a salad platter, place your figs on top of the rocket, then top with the Gorgonzola and scatter the crushed pistachios on top to garnish.
- Pour the dressing over the salad and serve immediately.
- NOTE: I didn’t feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Notes
- Whether or not you use 1 or 2 tablespoons of orange blossom water will depend on the strength of your orange blossom water and your taste. Start with 1 tablespoon taste and then add 1/2 tablespoon until you can just taste a hint of orange blossom in your dressing.
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