Grilled Fig Salad
From mattandmaren 13 years ago
- 20 to make
- 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.
Ingredients
- 4 large fresh Black Mission or Calimyrna figs shopping list
- 2 tablespoons balsamic vinegar shopping list
- 2 to 3 teaspoons dark brown sugar shopping list
- 1/8 teaspoon ground cinnamon shopping list
- 1/4 cup extra virgin olive oil shopping list
- 2 to 3 teaspoons freshly squeezed lemon juice shopping list
- 1/2 teaspoon Dijon mustard shopping list
- sea salt, to taste shopping list
- ground pepper, to taste shopping list
- 8 cups mixed salad greens shopping list
How to make it
- 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.
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- iggy Cincinnati, OH
- mattandmaren Kirkland, WA
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