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Warm Salad of Grilled Figs, Grapes, and Bitter Greens

Karry Hosford
Yield 6 servings (serving size: about 1 1/4 cups)
Grilling intensifies the sweetness of figs by caramelizing their natural sugars--a nice contrast to the bitterness of the radicchio and endive.

Ingredients

  • 1 1/2 tablespoons extravirgin olive oil, divided
  • 2 tablespoons sherry vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups torn radicchio
  • 2 cups thinly sliced fennel bulb
  • 2 cups sliced Belgian endive
  • 2 cups seedless red grapes
  • 12 medium dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey; about 1 1/4 pounds)
  • Cooking spray

Nutrition Information

  • calories 154
  • caloriesfromfat 24 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 1.8 g
  • carbohydrate 31.3 g
  • fiber 5.2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 219 mg
  • calcium 66 mg

How to Make It

  1. Prepare grill to high heat.

  2. Combine 1 tablespoon oil, vinegar, salt, and pepper in a large bowl. Add radicchio, fennel, endive, and grapes; toss gently to coat. Set aside.

  3. Brush remaining 1 1/2 teaspoons oil over cut sides of figs. Place figs on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until lightly browned. Place radicchio mixture on a platter; top with grilled figs.