It's officially fig season. Here's an easy and decadent recipe. Pre-heat oven to 425°. Set aside 4 large (dark-skinned) organic fresh figs, halved (such as black mission). Combine and whisk 1/3 cup sherry vinegar or cider vinegar, 1 tablespoon molasses, 2 teaspoons extra virgin olive oil and 1/4 teaspoon salt. Add figs; toss to coat. Remove figs from vinaigrette with a slotted spoon, reserving vinegar mixture to drizzle over baby arugula. Place figs in a cast-iron or ovenproof skillet coated with extra virgin olive oil. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate with ricotta (drizzle with extra virgin olive oil and freshly cracked pepper), smoke almonds, organic baby arugula with remaining vinaigrette & grilled bread.
