Grilled Fig Salad With Spiced Cashews Recipes

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HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA



Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon clover honey
Juice of 1/2 orange
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
1/2 cup chopped pistachios

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 AND STILTON SALAD WITH PORT WINE VINAIGRETTE



Grilled Fig and Stilton Salad with Port Wine Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

Port Vinaigrette, recipe follows
12 fresh figs
4 cups mesclun greens
2 tablespoons extra-virgin olive oil
Salt and pepper
4 ounces Stilton, crumbled
2 tablespoons olive oil
1/2 small red onion, finely chopped
2 cups Port wine
1/2 cup dry red wine
1 tablespoon molasses
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon walnut oil

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.

GRILLED FIG SALAD



Grilled Fig Salad image

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

4 large fresh figs (Black Mission or Calimyrna)
2 tablespoons balsamic vinegar
6 teaspoons dark brown sugar
1/8 teaspoon cinnamon
1/4 cup extra virgin olive oil
6 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
sea salt, to taste
ground pepper, to taste
8 cups mixed salad greens

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



Spiced honey-glazed halloumi & fig salad image

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

10 fresh figs , halved
60g honey
2 tsp ras el hanout
100ml olive oil
2 x 250g blocks halloumi , thickly sliced, then halved
2 tbsp sherry vinegar
150g rocket
2 x 80g packs prosciutto
2 tbsp flaked almonds , toasted

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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Total Time 45 mins
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