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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I only used spinach because the family isn't a fan of arugula. And as fresh figs aren't in season, I picked up some good quality dried figs and cut them into quarters. Still very good ~ can't wait to use the fresh figs! Next time I'll cut back on the red onion. I can't help but think a sprinkle of gorgonzola would make this dish.
Every ingredient in this salad stands out as a star and makes a contrabution to the final persentation and taste. It is a beautifully constructed salad. Depending upon the tartness of the lime you are using, you may want a little more or less of the honey. Besides as a side salad and starter, I also served it as a light lunch with Seeduction Bread from Whole Foods and a very nice local fresh goat cheese. Yummy together.
Made to recipe, except used less-expensive store blend of arugula, spinach, radicchio. The dressing was too sweet for us so added a bit more lime & soy. Recommend you blend honey to taste rather than the full amount, til the dressing seems right for you. Other than that, the salad was great, beautiful presentation. Served as starter to CL's lemon oregano lamb chops. Great meal.
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