A delightful salad featuring grilled figs and a tangy dressing, perfect for any occasion.
Cut the figs in half lengthwise.
Use a sharp knife to make clean cuts and avoid squishing the figs.
Mix honey and cinnamon in a bowl.
Ensure the cinnamon is evenly distributed in the honey.
Coat the figs with the honey mixture.
Use a brush or your hands to ensure all sides are coated.
Heat a grill and lightly oil the grates.
Preheat the grill to medium-high for even cooking.
Grill the figs for 2-3 minutes per side until charred.
Watch closely to prevent burning.
Whisk olive oil, lemon juice, mustard, salt, and pepper in a bowl.
Taste and adjust seasoning as needed.
Toss arugula with the dressing in a salad bowl.
Add dressing gradually to avoid overdressing.
Plate the arugula and top with grilled figs.
Arrange the figs attractively for a beautiful presentation.
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