Warm Salad of Grilled Figs, Grapes, and Bitter Greens

Grilling intensifies the sweetness of figs by caramelizing their natural sugars--a nice contrast to the bitterness of the radicchio and endive.

Yield: 6 servings (serving size: about 1 1/4 cups)

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

Preparation

Prepare grill to high heat.

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

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.

Nutritional Information

Calories:

154 (24% from fat)

Fat:

4.1g (sat 0.6g,mono 2.6g,poly 0.5g)

Protein:

1.8g

Carbohydrate:

31.3g

Fiber:

5.2g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

219mg

Calcium:

66mg