Instructions: Arugula, figs and cheese make a wonderful combination. You can substitute other fruit that is in season, such as pears, grapes or persimmons. St. George, a firm, yet creamy cheese locally made in Santa Rosa, blends well with a wide variety of fruit, but another local cheese could be used as well.

4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ripe figs, still slightly firm
3 cups baby arugula
1 cup bite-size romaine lettuce leaves
2 ounces St. George cheese, crumbled

Preheat the oven to 400 degrees.

Combine 3 tablespoons of the olive oil, the vinegars, salt and pepper in a salad bowl; mix gently. Set aside.

Put the figs in a baking dish and drizzle the remaining 1 tablespoon oil over them, turning them to coat.

Bake for 10 to 15 minutes, until the figs are shiny and the skins have just begun to crack. Remove from the oven and cut each fig in half.

Put the arugula and romaine leaves in the salad bowl and toss with the vinaigrette. Add the cheese and toss again.

Divide the salad among plates and garnish with the warm figs.

Serves 4.

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