Watercress-Citrus Salad With Grilled Figs
15-ounce can Kadota figs in light syrup, drained, halved
1/4 cup vinaigrette dressing
3 bunches watercress, trimmed
6-ounce can mandarin oranges, drained
2 tablespoons chopped chives
1/2 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
1/4 cup toasted pine nuts or slivered almonds
1/4 cup crumbled feta cheese, optional
Freshly grated pepper, to taste
In a medium bowl, gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill them over medium high heat just until lightly browned; set aside. Meanwhile, put watercress, mandarin oranges, remaining 2 tablespoons vinaigrette dressing, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates; top with figs, pine nuts, feta cheese, if desired, and pepper.
Makes 4 servings
15-ounce can Kadota figs in light syrup, drained, halved
1/4 cup vinaigrette dressing
3 bunches watercress, trimmed
6-ounce can mandarin oranges, drained
2 tablespoons chopped chives
1/2 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
1/4 cup toasted pine nuts or slivered almonds
1/4 cup crumbled feta cheese, optional
Freshly grated pepper, to taste
In a medium bowl, gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill them over medium high heat just until lightly browned; set aside. Meanwhile, put watercress, mandarin oranges, remaining 2 tablespoons vinaigrette dressing, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates; top with figs, pine nuts, feta cheese, if desired, and pepper.
Makes 4 servings
