GRILLED FIG AND STILTON SALAD WITH PORT WINE VINAIGRETTE
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.
FIG & GOAT CHEESE SALAD
Provided by Food Network Kitchen
Time 16m
Number Of Ingredients 16
Steps:
- 1. Preheat a grill to medium.
- 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
- 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
- 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.
Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams
WHITE BEAN SALAD WITH GRILLED FIGS
Provided by Aaron McCargo Jr.
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- In a large serving bowl add the beans, onions, garlic, tomatoes, and lemon juice. Add 2 tablespoons of the olive oil and toss together. Cover with plastic wrap and refrigerate until chilled.
- In a large saute pan coated with the remaining 1 tablespoon olive oil, add the pancetta. Toss and stir until crispy and browned, about 3 to 4 minutes. Remove from the pan to a paper towel lined plate and set aside.
- Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss.
- Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes.
- Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve.
GRILLED FIG AND ARUGULA SALAD
recipe by Sondra Bernstein of Sonoma's acclaimed The Girl and the Fig restaurant.
Provided by Sondra Bernstein
Categories Appetizer
Number Of Ingredients 12
Steps:
- Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan. Reduce the port over medium heat to ½ cup, about 5 to 7 minutes. Transfer the port mixture to a food processor and add the vinegar. Purée until smooth. Add the shallots and slowly whisk in the oil. Season to taste with salt and pepper to taste.
- Sauté the pancetta in a small sauté pan over medium heat until the pancetta is crisp. Set the pancetta aside, reserving the "oil." Brush the figs with the pancetta "oil." Grill the figs for 45 seconds on each side. In a stainless-steel bowl, toss the arugula, pecans, pancetta, and goat cheese with the vinaigrette.
- Divide the salad among 6 chilled plates and surround it with the grilled figs. Grind the pepper over each salad.
GRILLED FIG AND ARUGULA SALAD
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;
HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA
Steps:
- Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
- Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
- Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.
GRILLED FIG SALAD
This salad has something for all your taste buds--and the sweet, salt, sour combines to make a great dish. From Whole Foods. Prep time includes 30 minutes to heat up the grill/marinate the figs. Note: If your figs are smaller, adjust grilling time accordingly.
Provided by Chef Kate
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202.2, Fat 13.7, SaturatedFat 1.9, Sodium 11.9, Carbohydrate 21, Fiber 1.9, Sugar 18.5, Protein 0.6
SPICED HONEY-GLAZED HALLOUMI & FIG SALAD
Get your dinner party off to a great start with this salad topped with toasted almonds. Alternatively, it can be made into impressive-looking canapés
Provided by Esther Clark
Categories Canapes, Lunch, Starter
Time 30m
Yield Serves 8 as a starter or 20 canapés
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
- Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.
Nutrition Facts : Calories 569 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.9 milligram of sodium
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- Prepare the Vinaigrette: In a small mason jar or a small bowl, shake or whisk (respectively) all ingredients for the vinaigrette. Let stand 10 minutes. Taste and adjust for seasoning. Shake or whisk again. Set aside.
- Grill the Figs: Heat a charcoal or gas grill to medium-high. Brush the cut side of the figs with olive oil; season generously with salt and pepper. Place on grill, cut side down, and brush rounded side (facing you) with olive oil. Grill until just barely charred, about 2-4 minutes. Flip over and remove to a plate or clean work surface. Brush grilled side with honey. Set aside while you assemble the salad.
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