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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This salad has something for all your taste buds-and the sweet, salt, sour combines to make a great dish. From Whole Foods. Prep time includes 30 minutes to heat up the grill/marinate the figs. Note: If your figs are smaller, adjust grilling time accordingly. Ingredients:
4 large fresh figs (black mission or calimyrna) |
2 tablespoons balsamic vinegar |
6 teaspoons dark brown sugar |
1/8 teaspoon cinnamon |
1/4 cup extra virgin olive oil |
6 teaspoons fresh lemon juice |
1/2 teaspoon dijon mustard |
sea salt, to taste |
ground pepper, to taste |
8 cups mixed salad greens |
Directions:
1. Snip the tiny stem end off each fig and cut in half lengthwise.
2. Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
3. Add the figs and gently toss to coat.
4. Let sit while you heat a grill (indoor or outdoor).
5. If necessary, coat your grill with a little olive oil.
6. 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 - don't overcook as the figs will become too mushy. Remove figs to a plate.
7. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
8. Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
9. Place 2 fig halves decoratively over each plate of greens and serve.
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