Arugula And Goat Cheese Salad With Fig Vinaigrette

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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


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