Cut the figs in half and arrange them on a platter. Place the mascarpone mixture and the bottle of vin santo on the side for drizzling and sipping.
Per serving: 195 calories, 3 gm protein, 22 gm carbohydrates, 10 gm fat, 28 mg cholesterol, 6 gm saturated fat, 67 mg sodium, 3 gm dietary fiber
Fig and Arugula Salad
4 to 6 servings
Figs and arugula are a classic pairing, as are figs and cured hams. Here, the three come together in an intriguing interplay of textures and flavors.
Mizuna also plays well with figs instead of the arugula.
From "Chez Panisse Fruit," by Alice Waters (Harper Collins, 2002):
3 tablespoons aged balsamic vinegar (may substitute 1/2 cup young balsamic vinegar plus 1 teaspoon brown sugar)
6 thick slices of country-style bread or baguette
Extra-virgin olive oil
12 thin slices pancetta (about 1/4 pound)
9 ripe figs
1 cup red grapes, stemmed (optional)
6 small handfuls arugula, rinsed and dried
