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Arugula and Fig Salad
8 Red figs
1/4 lb Arugula (rocket); stemmed
5 tb Extra-virgin olive oil
6 oz Fresh goat cheese; crumbled
Wrap the figs in a cloth and refrigerate for 2 hours. Arrange the arugula on a serving platter. In a small bowl stir together the oil and salt and cayenne pepper to taste until well mixed. Cut the unpeeled figs crosswise into thin slices and arrange atop the arugula. Scatter the cheese over the figs. Stir the dressing again, pour it over the salad and serve.
Use russet-colored figs, which are plump and have a thin skin. If red figs are unavailable, black or green figs will also work well. Wrapping the figs will also work well. Wrapping the figs in a cloth and refrigerating them for a couple of hours makes them easier to cut.
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