Grilled Fig Salad
4

Serves 4

This wonderful salad incorporates all flavors: sweet, salty, pungent, and even a little sour. Perfect for a night when the grill is already fired up.

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    Ingredients: 
    • 4 large fresh Black Mission or Calimyrna figs
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons dark brown sugar
    • 1/8 teaspoon ground cinnamon
    • 1/4 cup extra virgin olive oil
    • 2 teaspoons freshly squeezed lemon juice
    • 1/2 teaspoon Dijon mustard
    • 1/8 teaspoon sea salt
    • Ground pepper, to taste
    • 8 cups mixed salad greens
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    Method: 

    Snip the tiny stem end off each fig and cut in half lengthwise. Mix vinegar, brown sugar and cinnamon together in a medium bowl. Add figs and gently toss to coat. Let marinate while you heat a grill (indoor or outdoor).

    If necessary, coat your grill with a little olive oil. When ready, grill the figs, reserving all of the marinade in the bowl, for about 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Remove figs to a plate.

    To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.

    Place greens in a large salad bowl. Toss with dressing, then divide among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.

    Nutritional Info: 
    Per Serving:210 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 120mg sodium, 21g carbohydrate (4g dietary fiber, 16g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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