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Balsamic Glazed Fig Salad | Jennifer Cooks

#CookOutWeek - Post About Giveaway - Bacon Wrapped Grilled Figs with Truffle Honey

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Servings: 4 servings
Author: Jennifer Locklin

Ingredients

  • 10 whole figs halved (or substitute with fresh peaches)
  • 2 tablespoons olive oil
  • 5 tablespoons balsamic vinegar divided (used: Terre Exotique Balsamic Vinegar Aged 10 Years)
  • 8 cups baby salad greens
  • 1/2 cup shaved parmesan or crumbled goat cheese
  • 1/2 cup walnuts coarsely chopped and toasted
  • Dressing:
  • 6 tablespoons rice wine vinegar
  • 1/4 cup truffle honey used: Pebeyre Truffle Honey
  • 3/4 cup light olive oil
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced

Instructions

  • Preheat grill to 350 degrees.
  • In a medium bowl, whisk together 2 tablespoons olive oil and 1 tablespoon balsamic vinegar.
  • Place fig halves into the bowl with the balsamic mixture. Toss very gently to coat.
  • Place figs cut-side-down onto preheated grill. Grill for 2 to 3 minutes, until grill marks appear. Turn over using tongs and brush with balsamic vinegar and continue grilling for an additional 2 to 3 minutes.
  • Remove figs to a platter and brush each fig on the cut side with more balsamic vinegar and drizzle lightly with truffle honey.
  • In a separate bowl, place 8 cups baby salad greens and drizzle and toss with desired amount of dressing.
  • To serve, place dressed salad onto plates and top with grilled figs. Drizzle lightly with additional balsamic vinegar and garnish with toasted walnuts and crumbled or shaved cheese. Serve immediately.
  • Dressing: Combine all ingredients in a jar with a tight fitting lid and shake well until well combined.