Grilled Figs With Arugula

• 3 T Extra virgin olive oil
• 2 T honey, divided
• 2 T Champagne vinegar, divided
• 1/4 t Kosher salt
• 1/4 t Ground pepper
• 8 lg or 12 sm figs
• 5 to 6 C Baby arugula, loosely packed
• 2 to 3 oz Asiago cheese
• Whisk together olive oil, 1 T honey, 1T vinegar, salt, and pepper.
• Trim stems from figs and halve lengthwise. Whisk 1T honey and 1T vinegar until blended. Lightly brush cut side of figs with mixture.
• Grill figs cut side down over direct high heat until warm and lightly carmelized, about 2 minutes. Turn halfway through grilling time.
• Place arugula in large bowl. Whisk dressing one more time and lightly dress greens. Divid arugula among four plates. Arrange warm grilled figs, cut side up, around edges of salad. Curl cheese with a cheese plane or vegetable peeler. Garnish each salad with curls of cheese.

1. Whisk together olive oil, 1 T honey, 1T vinegar, salt, and pepper.
2. Trim stems from figs and halve lengthwise. Whisk 1T honey and 1T vinegar until blended. Lightly brush cut side of figs with mixture.
3. Grill figs cut side down over direct high heat until warm and lightly carmelized, about 2 minutes. Turn halfway through grilling time.
4. Place arugula in large bowl. Whisk dressing one more time and lightly dress greens. Divid arugula among four plates. Arrange warm grilled figs, cut side up, around edges of salad. Curl cheese with a cheese plane or vegetable peeler. Garnish each salad with curls of cheese.

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Taken from www.epicurious.com/recipes/member/views/grilled-figs-with-arugula-50142603 (may not work)