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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.
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
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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. 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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.