Thursday, March 25, 2010
Grilled Fig Salad
Every week, for some reason, I get given figs. Maybe I'm lucky, but it's a sad sight when four figs rot away in your fridge, so I decided to find something to do with them that was tasty and healthy if not the tiniest bit sugary. It combines sugar, bitterness, savoury and a little in the middle. Delicious.
4 large figs
2 tablespoons balsamic vinegar
2-3 tablespoons dark brown sugar
1/4c extra virgin olive oil
3 tablespoons fresh sqeezed lemon juice
1/2 tsp Dijon Mustard
Sea salt, to taste
Ground pepper, to taste
8 cups salads - I used tomato, lettuces of various sorts, cucumber and spring onions all from my veggie box!
Snip the stems off each fig and cut in half lengthwise. Mix vinegar, brown sugar and cinnamon in a small bowl. Add figs and gently toss to coat. Let marinade while you heat the grill.
Coat your grill with just a touch of oil. Grill the figs, reserving the marinade in the bowl, for about 2-3 minutes per side or until grill marks appear. Do not overcook or they'll become mushy. Set aside.
To reserved marinade, add all ingredients up until salad and whisk well, making a nice dressing. Place greens in large bowl, toss with dressing and then serve four people with two fig halves on each plate.
Or do what I did and only use two cups of salad and keep all the figs for yourself!
Tasted amazing when I put some crumbled feta on it, as well.