1 can (15 ounces) Kadota figs in light syrup, drained and halved
1/4 cup vinaigrette dressing, divided
3 bunches watercress, trimmed
1 can (6 ounces) Mandarin oranges, drained
2 tablespoons chopped chives
1/2 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
1/4 cup toasted pine nuts or slivered almonds
1/4 cup crumbled feta cheese, optional
Freshly grated pepper, to taste

In a medium bowl gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill under broiler on high heat just until lightly browned; set aside. Meanwhile, put 2 tablespoons vinaigrette dressing, watercress, Mandarin oranges, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates, top with figs, pine nuts, feta cheese and pepper.

Servings: 4

Submitted by: Canned Food Alliance