Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Snip the tiny stem end off each fig and cut in half lengthwise.
- 2Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
- 3Add the figs and gently toss to coat.
- 4Let sit while you heat a grill (indoor or outdoor).
- 5If necessary, coat your grill with a little olive oil.
- 6When 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.
- 7To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
- 8Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
- 9Place 2 fig halves decoratively over each plate of greens and serve.
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Nutritional Facts for Grilled Fig Salad
Serving Size: 1 (100 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 202.2
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 11.8 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 1.9 g
- Sugars 18.4 g
- Protein 0.5 g
The following items or measurements are not included:
mixed salad greens