Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna

By grammadot

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.

Recipe courtesy Bobby Flay

CATEGORIES:

Fig

Side Dish

Salad

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