Figs & Arugula Salad with Brie Fondue

This Summer Fig Appetizer is a delicious, light summery appetizer. It is balanced with the sweetness of fresh ripe fruit, peppery arugula, tangy vinaigrette, distinctive fennel, crunchy pistachios and creamy fondue. A lot of flavors going on in this appetizer but they work well together and complement each other.

Summer Fig AppetizerPhoto byThyme of Season

Ingredients

Arugula and Fennel Salad with Orange Marmalade Vinaigrette:

• 3 Ripe figs - cut in half
• 1 cup Arugula
• ¹/₂ cup Fennel - thinly sliced
• 1 Mandarin - peeled and sliced
• 2 tablespoons Chopped pistachios
• ¹/₂ cup Light olive oil
• ¹/₄ cup White balsamic vinegar
• 1 tablespoon Orange marmalade - plus more for garnish
• 1 teaspoon Dried parsley flakes
• ¹/₂ teaspoon Pink peppercorns
• ¹/₄ teaspoon Sea salt
  

Brie Cheese Fondue:

• 3 ounces Brie cheese
• ¹/₄ cup Heavy cream
  

Directions:

Arugula and Fennel Salad with Orange Marmalade Vinaigrette:

1. Cut figs in half and place on a serving plate. Mix arugula, fennel and mandarin in a bowl. Dress with Orange Marmalade Vinaigrette when ready to serve.
2. For the vinaigrette: place oil, white balsamic vinegar, orange marmalade, dried parsley, pink peppercorn and salt into a blender and blend well. Transfer into a dressing container and set aside.

Brie Cheese Fondue:

1. Place heavy cream and brie cheese into a small sauce pan on med-high. Stir until cheese is melted. Remove from heat. Discard the brie rind.
2. Place heavy cream and brie cheese into a small sauce pan on med-high. Stir until cheese is melted. Remove from heat. Discard the brie rind. Assemble the Summer Fig Appetizer by dressing the salad, adding a dollop of brie fondue onto each fig as well as on the plate. Add a small amount of orange marmalade onto each fig, if desired.
3. Finish with chopped pistachios. Serve and Enjoy!