GRILLED FIG SALAD WITH SPICED CASHEWS
Steps:
- Line baking sheet with parchment paper. Bring sugar and 2T water to a boil over low heat, undisturbed, until a light amber caramel forms, about 5 minutes. Using a wet pastry brush, wash down any crystals from sides of pan. Remove from heat and whisk in butter and five-spice powder. Stir in cashews until evenly coated and scape onto prepared baking sheet; season with s/p and cool. Break up into small pieces once cool. Whisk 1/4C of canola oil with sesame oil, rice wine vinegar, ginger, scallions and sesame seeds. Prepare grill. Brush cut sides of figs with oil and grill over moderate heat until slightly charred (2 min. per side) and transfer to plate. Toss salad and serve
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