Grilled Fig Salad with Cantaloupe, Fennel, Arugula and Walnuts
adapted from Fig Heaven by Marie Simmons (William Morrow 2004)Serves 4
Perfectly ripened cantaloupe and figs, both in season at the same time, share the same sensually soft texture and perfume. The different flavor notes in this recipe--especially the sweetness of the fruit and honey, the saltiness of the nuts, and the acidity in the dressing-- play off each other exceptionally well.
INGREDIENTS:
1 cup Walnuts
4 Tbls Extra virgin olive oil, divided
2 Tbls Honey, divided
Kosher salt
2 Tbls Fresh lemon juice
½ bulb Fennel, about 6 ounces
4 to 6 large Figs, firm and ripe, stems trimmed, halved lengthwise
1 tsp Fig balsamic, or other balsamic vinegar
Freshly ground black pepper
2 bunches Arugula, stems trimmed (about 4 cups packed)
12 thin slices Ripe cantaloupe, peeled and seeded
PREPARATION:
Preheat the oven to 350°F. Spread the walnuts in a baking pan; drizzle with 1 tablespoon each of the oil and the honey; sprinkle with salt. Roast, stirring once or twice, until golden, about 15 minutes. Remove from the oven; cool.
Place the fennel bulb cut side down and cut into thin half circles. There should be about 1 cup. Place in a bowl of iced water and let stand about 20 minutes; drain well and pat dry.
Preheat the grill or broiler. Arrange the figs, cut side up on a plate. Stir 1 tablespoon honey and 1 tablespoon lemon juice together until blended. Drizzle over the cut sides of the figs. Place cut sides up on a grill or under the broiler. Grill or broil until lightly browned and softened from the heat, 1 to 2 minutes. Do not turn.
In a large bowl combine the remaining 3 tablespoons of olive oil and 1 tablespoon of the lemon juice, the balsamic vinegar, ½ teaspoon salt and a grinding of black pepper. Whisk until blended. Add the arugula, cantaloupe, and fennel; toss to coat.
Distribute the salad among 4 plates, dividing the ingredients evenly. Place two halves of a grilled fig on each plate. Sprinkle with the walnuts. Serve at once.