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.
Cooking Light AUGUST 2009
1. Prepare grill to medium-high heat.
2. 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.
3. Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
4. 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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