Arugula Salad with Pecorino and Roasted Figs
Rinse the figs, then halve or quarter depending on size. Heat the oliev oil, and place the figs in the pan cut side down. Sauté for 2 minutes over medium heat.
Remove the crust from the bread, then cut into cubes. Peel the garlic, and pass through a press. Flip the figs, then add the bread, garlic, and orange zest to the pan. Toast the bread cubes until golden brown.
Rinse and trim the arugula. Dry and transfer to a large bowl. Add the vinegar, olive oil, and honey. Season to taste with salt and pepper, then toss to combine. Divide the arugula mixture onto plates, and top with the figs and the croutons. Sprinkle with pepper and the grated pecorino cheese, and serve immediately.