Cantaloupe & Grilled Fig Salad

Ingredients

• 1 1/2 tbsp low sodium soy sauce, divided
• 9 black mission figs, halved lengthwise
• 3 tbsp fresh lime juice
• 3 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp minced garlic
• 1/8 tsp sea salt
• 3C baby arugula
• 3C baby spinach
• 1/2C thinly sliced celery
• 1/2C thinly slice red onion
• 1/4 tsp freshly ground black pepper
• 12 thin peeled, seeded cantaloupe wedges
• 3 tbsp chopped walnuts, toasted

Directions

1. Prepare grill to medium-high heat.
2. Brush 1/2 tsp soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack. Grill 1 minute on each side or until lightly browned. Remove from grill.
3. Whisk together remaining 1 tbsp soy sauce, juice, honey, oil, garlic, and salt.
4. Combine arugula, spinach, celery, onion, and pepper.
5. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup of arugula mixture, 3 fig halves, and 1 1/2 nuts; drizzle with about 1 1/2 tbsp dressing.

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