Grilled Fig Salad
Serves 4
Time 25 min
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.
Special Diets:
Ingredients
- 4 large fresh black Mission or Calimyrna figs
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper, to taste
- 8 cups mixed salad greens
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. Set aside.
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
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. Transfer 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 carbohydrates (4g dietary fiber, 16g sugar), 2g protein.
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.
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Ingredients
- 4 large fresh black Mission or Calimyrna figs
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper, to taste
- 8 cups mixed salad greens