With smooth skin, and sweet, juicy flesh fresh figs are the perfect healthy snack. Figs are high in calcium, magnesium and fiber. Every week I buy fresh figs and eat them right out of the little green basket, before I have a chance to try a new recipe. Finally this week, I saved a few fresh figs to grill. If you already have your grill fired up, just place them on the grill for 2-3 minutes. A grill-pan on the stove-top works as well. I finished the figs with a drizzle of pomegranate molasses and tossed them with fresh arugula for a yummy lunch.

• 12 large fresh figs, firm and not too ripe
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1 tablespoon pomegranate molasses (or balsamic vinegar)
• 2 tablespoons pistachios, roughly chopped (optional)

Prepare a hot grill or grill-pan on the stove top, to medium-high heat. Cut the figs in half and remove the stem. Lightly coat the figs with olive oil and balsamic vinegar. Season with salt and pepper. Place on the grill with the flat side down. Grill 2-3 minutes. Using tongs, gently rotate the figs for a quick grill on the skin side. Remove from the grill and sprinkle with the pomegranate molasses and pistachios. Serve figs over arugula or your favorite greens.

Inspiration: NYT Cooking