Name: Arugula and Goat Cheese Salad with Fig Vinaigrette
Yield: 8 Servings
Ingredients: 5 ounces fresh figs (about 6 large), stemmed, quartered; 1/2 cup water; 1 tablespoon fresh lemon juice; 1 tablespoon aged balsamic vinegar; 1 tablespoon white wine vinegar; 2 teaspoons chopped fresh basil; Generous pinch of sugar; 2 tablespoons extra-virgin olive oil; 8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log); 1 egg, beaten to blend; 1 cup panko (Japanese breadcrumbs); 1 tablespoon extra-virgin olive oil; 10 cups (packed) arugula; 3 ounces thinly sliced prosciutto; 8 fresh figs, stemmed, halved; Honey

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