Grilled Fig Salad Recipes

Steps:

• 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 the figs and gently toss to coat.
• Let sit 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 -- don't 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 mound equal amounts on 4 individual serving plates.
• Place 2 fig halves decoratively over each plate of greens and serve.

Steps:

• Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes.
• Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette.
• Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup.
• Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.

Steps:

• Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve;

Steps:

• Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
• Drizzle honey and balsamic vinegar over salad before serving.

Steps:

• Heat a griddle, preferably cast iron, over medium-high heat.
• Cut the figs in half lengthwise and brush the cut sides with olive oil.
• Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
• Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.