Grilled Octopus Salad With Marinated Figs And Ginger-Lime Dressing

• Lime Dressing:
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 teaspoon crushed ginger
• 2 tablespoons fresh lime juice
• 1/2 lime, zested
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground pink pepper
• 1 small octopus, head and tentacles separated
• 1 tablespoon extra-virgin olive oil
• 6 celery ribs, thinly sliced
• 1 cup flat-leaf parsley leaves
• 1/3 cup chopped inner celery leaves
• 1/3 cup marinated figs

1. Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
3. Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
4. Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.

dressing, mustard, honey, ginger, lime juice, lime, extravirgin olive oil, ground pink pepper, octopus, extravirgin olive oil, celery, flatleaf parsley, celery, marinated figs

Taken from www.allrecipes.com/recipe/254657/grilled-octopus-salad-with-marinated-figs-and-ginger-lime-dressing/ (may not work)