The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables create an intriguing and beautiful first course.
1 1/2 tablespoons low-sodium soy sauce, divided
9 Black Mission figs, trimmed and halved lengthwise
3 tablespoons fresh lime juice
3 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon minced garlic
1/8 teaspoon kosher salt
3 cups baby arugula (about 3 ounces)
3 cups baby spinach (about 3 ounces)
1/2 cup thinly sliced celery
1/2 cup thinly vertically sliced red onion
1/4 teaspoon freshly ground black pepper
12 thin wedges peeled seeded cantaloupe
3 tablespoons chopped walnuts, toasted
How to Make It
Prepare grill to medium-high heat.
Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
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