Grilled Fig Salad

• 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

1. Snip the tiny stem end off each fig and cut in half lengthwise.
2. Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
3. Add the figs and gently toss to coat.
4. Let sit while you heat a grill (indoor or outdoor).
5. If necessary, coat your grill with a little olive oil.
6. 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.
7. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
8. Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
9. Place 2 fig halves decoratively over each plate of greens and serve.

fresh figs, balsamic vinegar, dark brown sugar, cinnamon, extra virgin olive oil, lemon juice, dijon mustard, salt, ground pepper, mixed salad greens

Taken from www.food.com/recipe/grilled-fig-salad-186144 (may not work)