Cantaloupe and Grilled Fig Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables create an intriguing and beautiful first course. Ingredients:
1 1/2 tablespoons low-sodium soy sauce, divided |
9 black mission figs, trimmed and halved lengthwise |
3 tablespoons fresh lime juice |
3 tablespoons honey |
1 tablespoon canola oil |
1/4 teaspoon minced garlic |
1/8 teaspoon kosher salt |
3 cups baby arugula (about 3 ounces) |
3 cups baby spinach (about 3 ounces) |
1/2 cup thinly sliced celery |
1/2 cup thinly vertically sliced red onion |
1/4 teaspoon freshly ground black pepper |
12 thin wedges peeled seeded cantaloupe |
3 tablespoons chopped walnuts, toasted |
Directions:
1. Prepare grill to medium-high heat.
2. Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
3. Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
4. Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
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