8 Fresh figs, quartered
6 (1/2 in thick) slices of day-old Tuscan Bread
Âľ cup any Olive Lucy Traditional Extra Virgin Olive Oil (Chiquitita or Arbequina will work very well)
1 small shallot, finely diced
4oz Baby Arugula
Â˝ cup fresh mint leaves, torn
ÂĽ cup fresh basil leaves, torn
4oz fresh goat cheese, crumbled
Combine figs and vinegar in a bowl and let sit at room temperature for 30 minutes. Remove the figs and reserve the vinegar.
Heat your grill to High for direct grilling
Brush both sides of bread with olive oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 40 seconds per side. Remove the bread, let cool slightly, and cut into 1 inch pieces.
Add the shallot to the reserved vinegar, season with salt and pepper, and whisk in the olive oil.
Combine the bread, arugula, mint and basil in a large bowl. Add half the dressing and toss to combine. Transfer to large platter, top with figs and goat cheese, and drizzle with the remaining dressing; season with salt and pepper. Let sit for at least 20 minutes at room temperature before serving.