Grilled Fig Salad - cooking recipe

Ingredients

4 large fresh figs (Black Mission or Calimyrna)
2 tablespoons balsamic vinegar
6 teaspoons dark brown sugar
1/8 teaspoon cinnamon
1/4 cup extra virgin olive oil
6 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
sea salt, to taste
ground pepper, to taste
8 cups mixed salad greens

Preparation

Snip the tiny stem end off each fig and cut in half lengthwise.
Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
Add the figs and gently toss to coat.
Let sit while you heat a grill (indoor or outdoor).
If necessary, coat your grill with a little olive oil.
When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
Place 2 fig halves decoratively over each plate of greens and serve.