Fresh figs have a unique texture and flavor. Brush them with olive oil and briefly grill in a grill pan to being out their luscious qualities. They make a fabulous, healthy addition to a tossed green salad. Add “goodies” as you please and dress lightly with a honey-Balsamic vinaigrette.
Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You’ll use less dressing this way. Then add your “goodies” as desired. Serve and enjoy!
Notes
To make the salad more interesting and flavorful, you can add “goodies”, depending on your dietary preferences. Jewel-like dried cranberries add a sweet-tart flavor and beautiful color, but dried fruit has a lot of sugar, so add sparingly.