Cantaloupe And Grilled Fig Salad

• 1 1/2 tablespoons low-sodium soy sauce, divided
• 9 Black Mission figs, trimmed and halved lengthwise
• 3 tablespoons fresh lime juice
• 3 tablespoons honey
• 1 tablespoon canola oil
• 1/4 teaspoon minced garlic
• 1/8 teaspoon kosher salt
• 3 cups baby arugula (about 3 ounces)
• 3 cups baby spinach (about 3 ounces)
• 1/2 cup thinly sliced celery
• 1/2 cup thinly vertically sliced red onion
• 1/4 teaspoon freshly ground black pepper
• 12 thin wedges peeled seeded cantaloupe
• 3 tablespoons chopped walnuts, toasted

1. Prepare grill to medium-high heat.
2. Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
3. Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
4. Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.

soy sauce, black, lime juice, honey, canola oil, garlic, kosher salt, baby arugula, baby spinach, celery, red onion, freshly ground black pepper, thin, walnuts

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