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Nom Nom Nom.

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                                                                  Roasting slightly caramelizes the figs and creates flavorful browned bits that eventually season the vinaigrette. If you don't have molasses on hand, use honey or maple syrup.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large fig
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 cup arugula
                                                                  • Yes No 1/4 1 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
                                                                  • Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
                                                                  • Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
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                                                                    coat
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                                                                    cook
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                                                                    bake
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                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

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