Arugula salad with figs, Gorgonzola and ginger dressing

Ingredients for 4 servings:

• 150 g arugula
• 100g Gorgonzola
• 4 figs, fresh
• 25 g pickled ginger
• 1 handful of walnuts
• 2 tbsp vinegar
• 3 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp butter
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Wash the arugula, spin dry, and chop into bite-sized pieces, then arrange on 4 plates. For the dressing, finely chop the ginger and toss with the vinegar, oil, salt, and pepper. Roast the walnuts in a non-stick pan without adding any fat, then roughly chop them (you can leave a few walnut halves whole for decoration if desired). Wash and quarter the figs. Melt the butter in a hot pan and briefly fry the fig quarters on each side (about 10 seconds per side). Remove and arrange them on top of the arugula. Caramelize the honey in the pan, then add the ginger dressing and reduce over low heat for 3-4 minutes, then let cool slightly. Pour the lukewarm dressing over the salad, sprinkle with the walnuts and crumbled cheese, and serve immediately.