Grilled Fig & Arugula Salad With Gorgonzola Toasts - cooking recipe

Ingredients

TOASTS
1/3 cup crumbled gorgonzola (about 1.5 oz)
1 tablespoon butter, softened
8 slices bread (said 1-oz slices of peasant bread on recipe card?)
GRILLED FIGS
12 fresh figs, halved
cooking spray (the olive oil kind)
SALAD
3 cups Baby Spinach
3 cups arugula
8 boston lettuce leaves
2 tablespoons chopped green onions (I guess this is 1 or 2 green onions)
DRESSING
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

Preheat the grill.
To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
SALAD: Mix the spinach and arugula in a large bowl.
Add the dresing, toss gently to coat.
Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
Grill the bread slices 5 minutes on each side or until golden, let cool.
Spread 1 tsp cheese mixture on each slide and serve with each salad.
1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.