FRESH FIG & TEMPEH SALAD WITH CREAMY CILANTRO LIME DRESSING

SERVES: 3 TO 4

TIME: ABOUT 45 MINUTES

You love fresh figs, I love fresh figs, so what better way to celebrate their all-too-short season than this entrée salad laced with creamy cilantro lime dressing? Maple orange tempeh and toasted walnuts pack in the protein and round out this unexpected fusion of harvest flavors.

1 recipe Creamy Cilantro Lime Dressing (page 25)

1 recipe Maple Orange Tempeh Nibbles (page 46)

4 cups lightly packed arugula

1 small head radicchio, sliced into ¼-inch ribbons

1 pint (about 8 to 10) black or green figs

¼ cup chopped toasted walnuts

Few twists freshly ground black pepper

1 Prepare and chill the dressing first. Meanwhile, make the tempeh and cover the pan to keep warm.

2 Arrange generous portions of the arugula and radicchio in large serving bowls. Wash, dry, and slice the figs in half and place them on top of the greens. Add the tempeh and drizzle with about half of the dressing. Garnish with walnuts and a few twists of black pepper and pass around the remaining dressing.