Grilled Fig Salad

This is a season of figs, and year after year, we are blessed with a great fig crop in our backyard.  Harvesting figs is a high maintenance activity, and who else but Mom patiently does that!  Mixing fruits and veggies always makes veggie eating a delight.  So here goes..

Recipe: 

Figs - 3-4, cut into half

Salad greens - 2-3 handfuls (can include arugula, baby spinach etc.)

Tomato - 1, cut in squares

Almonds - a handful

Feta cheese - 2 tablespoons

For Balsamic Vinaigrette dressing:

Garlic bulb - 1 (we will be using just 1 clove out of it, the rest can be stored for later use)

Olive oil - 3 1/2 tablespoons

Balsamic vinegar - 1 tablespoon

Salt & Crushed black pepper - to taste

• First for the dressing:  Chop off the top of the garlic bulb, such that the little portion of the cloves is exposed.  Put it in an aluminium foil, pour half a tablespoon of olive oil over it, wrap it and put it in the oven, pre-heated at 250 degrees.  Leave it on between 20-40 minutes.  Once done, take one garlic clove out of it, peel and chop into very small pieces.  If you want to skip the roasting part, can also use a raw, chopped garlic clove.  Add the olive oil, vinegar, chopped garlic, salt, and pepper and thoroughly mix it to make the Balsamic Vinaigrette dressing
• Grill the figs on a grill or panini maker for about 5-7 minutes.  
• Mix the salad greens, put it on a plate, add tomato squares, almonds, figs (grilled side up), and sprinkle with feta cheese.  Add the dressing and the salad is ready.