Grilled Fig Salad

These warm grilled figs are the perfect complement for summer salad greens.

Ingredients:
8 cups salad greens, such as this week’s Little Gem Romaine lettuce
4 figs
2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
Pinch ground cinnamon
¼ cup olive oil
2 teaspoons freshly-squeezed lemon juice
½ teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. 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 preheat a grill (indoor or outdoor).

2. 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.

3. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.

4. 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.