This salad tastes way too decadent not to be dessert, and yet...it's leafy greens.
Grilled Fig Salad
10 oz (284-g-pack) mixed lettuce
Orange Vanilla Vinaigrette (sharing my homemade recipe next post)
1 cup pecans, toasted in the oven at 350ºF for 10 min.
12 figs (more or less, depending on size), stems removed
1 tsp olive oil
1 cup light ricotta
Toss together the mixed lettuce, Orange Vanilla Vinaigrette and pecans. Plate. Cut the figs in half lengthwise, and grill them face down 30 seconds in a hot, non-stick pan brushed with the olive oil. Arrange the figs on the salad. Dollop with teaspoons of ricotta. Makes 4 meal-size salads.