Instructions: Combine 4 T olive oil, lemon juice, garlic, honey, and black pepper to make the dressing; set aside.

Cut figs in half lengthwise, rub with remaining olive oil. Grill skin side up over medium hot fire 2-3 minutes.

Toss spinach, bell peppers, and onion with dressing. Split onto 4 plates.

Sprinkle each salad with feta and pecans. Place 4 pieces of fig on each plate and serve.

When figs are grilled, the sugars on their surface become caramelized, making the sweet flavors more accessible to the palate by warming them. The crunch of toasted pecans balances the creaminess of feta.

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