Caramelized Fig, Orange, And Feta Salad

Caramelized Fig, Orange, and Feta Salad

Another great recipe I want to preserve for the future growth and production of my newly planted fig tree. (if I can keep the gophers at bay!)
Ingredients:

1/2 cup superfine sugar

16 ripe figs, cut in half lengthwise 

4 medium oranges, topped and tailed,

   peeled, and sliced into rounds 3/8" thick

2 tablespoons lemon juice

1 1/2 tablespoon anise flavored liqueur

1 teaspoon fennel seeds, toasted

1 clove garlic, crushed

1/3 cup olive oil

7 ounces Feta, broken into 3/8" chunks

1 tablespoon oregano leaves, small one whole

   and larger ones chopped

3 cups arugula

Coarse sea salt and black pepper

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Directions:

Place a large saute pan over medium heat and add half of the sugar.  Leave for 2 to 3 minutes, or until it turn a golden caramel color, don't stir the sugar at this stage.  Once nice and golden, add half of the figs, cut side down.  Cook for two minutes, until starting to soften, before turning to cook for a minute more.  Remove from the pan anad add the second batch of the figs and repeat the cooking process.  You might need to add a tablespoon or two of water to the pan if the figs aren't very juicy.

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Add the remaining sugar to the pan, return to the heat, and let the sugar start to caramelize before adding the oranges and leaving for one minute on each side.  They should take on a rich caramel color.  Remove and add to plate of figs.

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Take the caramel off the heat and whisk in the lemon juice, liqueur, anise or fennel seeds, garlic, 3/4 teaspoon sea salt, and a generous grind of black pepper.  Once combined, whisk in the olive oil and set aside.

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Arrange the oranges  and figs on a large platter and dot with the feta pieces.  Drizzle any juices left on the fruit over the top followed by the dressing.  Sprinkle with the oregano and arugula and serve.
Serves Four