- 4 figs, stemmed, quartered
- 1/4 cup water
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon aged balsamic vinegar
- 1/2 tablespoon white wine vinegar
- 1 teaspoons chopped fresh basil
- Generous pinch of sugar
- 1 tablespoons extra-virgin olive oil
- 4 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
- 1 egg, beaten to blend
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil
- arugula, your portion
- 6 fresh figs
- For the Vinaigrette
- Combine figs and 1/4 cup water in medium saucepan.
- Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
- Dip goat cheese rounds in beaten egg; coat both sides with panko.
- Place goat cheese on plate; chill 10 minutes.
- Heat oil in large nonstick skillet over medium-high heat.
- Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
- Arrange arugula on platter. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.