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.

Yield: 6 servings

 

Ingredients:

•  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

 

Preparation:

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.

 

Marie Simmons, Cooking Light

AUGUST 2009

 

Source: MyRecipes